Wednesday, May 9, 2012

Creamy Pesto Chicken with Bowtie Pasta

Now I'm a red sauce lover myself, but I'm always up to trying new and different kinds of pasta minus the marinara. And as an added bonus, if it's quick and easy for weeknight dinner that's makes it all the better! This yummy recipe is quick, easy to prepare and delicious!

1lb boneless skinless chicken breasts, cut into bite size pieces
2 garlic cloves smashed and minced
1 box of Farfalle pasta (Bowtie) cooked "al dente".
1 14oz can diced tomatoes (or fresh if you prefer try using cherry tomatoes whole)
1 14oz can Hearts of Palm artichokes
1 10oz container of Philadelphia cooking Creme - creamy pesto

Preheat a deep large skillet over medium heat (I usually add one turn of EVOO to the pan). Cook chicken for about 5 to 7 minutes, stirring, until done. Now add garlic, tomatoes, artichokes and simmer for 2 minutes.
Add cooking Creme and simmer an additional 2-4 minutes.

Tastes great with freshly grated Parmesan cheese and fresh lemon juice drizzled on top just before serving.

Cook's Tip: if a thinner consistency is what you prefer, add 1 tbsp of broth or milk at a time, up to 4 tbsp until desired thickness is achieved.

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