Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, creamy chicken pesto & bowtie pasta from philadelphia cooking creme. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have creamy chicken pesto & bowtie pasta from philadelphia cooking creme using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Chicken Pesto & Bowtie Pasta
from Philadelphia Cooking Creme:
- Get 1 lb boneless, skinless chicken breasts cut into bite sized pieces. I used chicken thighs
- Prepare 1 cup frozen peas. I used a can instead of frozen.
- Make ready 1/3 cup red pepper strips
- Get 1 packages Philadelphia Creamy Pesto Cooking Creme. (10 oz). These come in containers.
- Take 2 cup hot cooked bowtie pasta. I used 1/2 box.
- Take 1/2 cup Kraft Shredded Mozarella Cheese. I used parm. on top when plated.
Instructions to make Creamy Chicken Pesto & Bowtie Pasta
from Philadelphia Cooking Creme:
- Cook and stir chicken in large skillet on meduum heat 5-7 min or until done. Add peas & pepper strips; cook 2-3 min, or until heated through, stirring ocassionally. ( I boiled my skinless thighs in onion, carrots so I could have the broth. Boul for 1 hr. for thighs or until done. debone and cut into pieces. add to skillet with no broth).
- Cook your pasta. I cooked mine in broth from thighs.
- added my peas & peppers at this point.
- add Phil. Creamy Pesto Cooking Creme and drained, cooked pasta.
- Simmer, stirring ocassionally, until cooking creme is hot. We like ours thinner so I usually add 3/4 C of milk to thin sauce. While it's hot it may seem then but thickens when cooled.
- Top with cheese.
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