Step-by-Step Guide to Make Ultimate Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, creamy chicken pesto & bowtie pasta from philadelphia cooking creme. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Nei here, today we are making pasta! My wife is craving for pesto and I have a very simple recipe using Clara Ole Pesto sauce (not sponsored) ^__^. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then Return the chicken to the pot.

Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook creamy chicken pesto & bowtie pasta from philadelphia cooking creme using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme:

1. Make ready boneless, skinless chicken breasts cut into bite sized pieces. I used chicken thighs
2. Take frozen peas. I used a can instead of frozen.
3. Prepare red pepper strips
4. Make ready Philadelphia Creamy Pesto Cooking Creme. (10 oz). These come in containers.
5. Take hot cooked bowtie pasta. I used 1/2 box.
6. Take Kraft Shredded Mozarella Cheese. I used parm. on top when plated.

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Instructions to make Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme:

1. 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).
2. Cook your pasta. I cooked mine in broth from thighs.
3. added my peas & peppers at this point.
4. add Phil. Creamy Pesto Cooking Creme and drained, cooked pasta.
5. 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.
6. Top with cheese.

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