Monday, December 3, 2007

Chicken Alfredo Pesto Pasta

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



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Cut 1 lb. skinless boneless chicken breasts into bite size pieces. Have I mentioned how much I love my color-coded cutting boards? Genius.

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Cook in 2 tbsp oil-I use EVOO

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Chop one large red bell pepper

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After chicken is cooked thoroughly, add 2 cups milk, 4 oz. cream cheese

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I used my new favorite kitchen tool, my flat whisk from Williams Sonoma, to make sure the cream cheese was melted & mixed well.

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Add 2 tbsp of pesto to the chicken mixture

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Add in the chopped peppers, and 1/4 cup grated parm. Mix well.

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At this point, I let it simmer while I cooked the pasta & baked the garlic bread.

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Done! Can you tell I was feeling lazy today? lol

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Pasta cooking...

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Once the pasta is cooked, drain the water and toss the pasta with the sauce.

That's it!! Here is the finished product:

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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!







2 comments:

Allison & Vinny said...

Damn that looks GOOOD. Think you could substitute the red peppers with something? Not a fan.

Prettttty nails btw!

Allison & Vinny said...

It's on the list for this week!