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Tuesday, September 6, 2011

Tasty Tuesday: Chicken Alfredo Pesto Pasta

Hi all!!
I am so sorry I've been MIA that past few days!
I had full intentions on posting the Feature Friday post but we flew out to CO Thursday night and when we got there we had trouble with the internet and then we were super busy house hunting. I will be sure to post features though!

Luckily, while we were there we DID put an offer in on a house so now we wait. Fun!

But back to today's post.

Here is today's Tasty Tuesday recipe from Kraft Food.

Chicken Alfredo Pesto Pasta


Total Time: 25 min
Prep: 10 min
Servings: 4 servings, 1-1/2 cups each

What You Need:
-1/2 lb. 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) PHILADELPHIA Cream Cheese Spread
-1 large red pepper, cut into strips
-1/4 cup KRAFT Grated Parmesan Cheese
-2 Tbsp. pesto

Make It:

-COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until done.

-STIR in milk and cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

-DRAIN pasta. Add to cream cheese sauce; toss to coat.

Kraft Kitchens Tips:
Substitute 1-1/2 cups roasted red pepper strips for the fresh red pepper strips.

Special Extra:
For more intense flavor, stir in 1 Tbsp. lemon zest or 1/2 cup pitted dry-cured olives, along with the peppers, Parmesan and pesto.



  1. Sounds terrific! I love easy pasta dishes. Thanks for sharing & good luck with the offer.


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