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Chicken with Creamy Pesto Sauce




Source of Recipe


philadelphiacreamcheese.com


Recipe Introduction


This is made with the new Philadelphia Cream for Cooking. We liked this a lot. The cream is not as tangy as cream cheese, but thick and rich tasting. This makes an amazingly quick and easy weeknight meal. I did add some salt and pepper to the chicken before cooking and we decided that we would prefer the pasta not mixed in, but just plated under the chicken and sauce. You could use whatever pasta you like - I did egg noodles this time.



List of Ingredients




1 tablespoon oil
10 1/2 oz. chicken fillets, cut into strips
250ml PHILADELPHIA Cream for Cooking
1/4 cup pesto sauce
14 oz. rigatoni pasta, cooked and kept warm
1/4 cup toasted pine nuts
1/4 cup shredded basil leaves


Recipe



HEAT the oil in a skillet and sauté the chicken for 6-8 minutes or until cooked and well browned.

ADD the cream for cooking and pesto and stir until sauce is smooth. Simmer for 2-3 minutes. Stir in the pasta and cook a further 2 minutes or until heated through. Spoon into pasta bowls and sprinkle with pine nuts and basil.

Serves 4.