This recipe was so simple! Very tasty and fairly quick.
- Prep Time: 10 min
- Total Time: 25 min
12 oz. angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) Cream Cheese
1 large red pepper, cut into strips
1/4 cup Grated Parmesan Cheese
2 Tbsp. pesto
Cut 1 lb. skinless boneless chicken breasts into bite size pieces. Have I mentioned how much I love my color-coded cutting boards? Genius.
Cook in 2 tbsp oil-I use EVOO
Chop one large red bell pepper
After chicken is cooked thoroughly, add 2 cups milk, 4 oz. cream cheese
I used my new favorite kitchen tool, my flat whisk from Williams Sonoma, to make sure the cream cheese was melted & mixed well.
Add 2 tbsp of pesto to the chicken mixture
Add in the chopped peppers, and 1/4 cup grated parm. Mix well.
At this point, I let it simmer while I cooked the pasta & baked the garlic bread.
Done! Can you tell I was feeling lazy today? lol
Pasta cooking...
Once the pasta is cooked, drain the water and toss the pasta with the sauce.
That's it!! Here is the finished product:
It really was good & very easy. It has a very rich sauce and makes a ton--we had plenty of leftovers. Mike loved it though, so this is a keeper!
