Chicken With Parmesan Noodles

1. 1

   Cook pasta according to package directions.

2. 2

   Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon butter over medium heat for about 3 minutes.

3. 3

   Cut chicken in 1-inch cubes.

4. 4

   Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken.

5. 5

   Add pesto, toss to coat.

6. 6

   Drain pasta.

7. 7

   Return to pot; toss with remaining butter.

8. 8

   Serve with chicken mixture.

9. 9

   Sprinkle with Parmesan cheese and ground black pepper.

10. 10

    Drizzle with olive oil; top with basil (optional).

11. 11

    Note: I used boneless, skinless chicken thighs instead of breasts, because I thought the breasts might come out too dry and I prefer thighs in most recipes.

12. 12

    I couldn't find fresh angel hair pasta, so I used dry whole wheat angel hair pasta instead.

13. 13

    Also, if you have a food processor, use it to slice the carrots thin, made the job quick and easy.

14. 14

    Homemade pesto is a plus, I have plenty in the freezer, I'm not familiar with store-bought brands but it would make the job faster if you don't have any on hand.

15. 15

    The house smelled heavenly, we almost made complete pigs out of ourselves!

* Per serving · 4 servings · Values may vary.

No additional tips available.