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

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!