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Chicken Alfredo Pesto Pasta

Prep Time:

10 min

Total Time:

25 min

Makes:

4 servings, 1-1/2 cups each

What You Need

8 oz. (1/2 of 16-oz. pkg.) 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. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.

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

DRAIN pasta. Add to cream cheese mixture; toss to coat.

Kraft Kitchens Tips

Substitute

Substitute 1-1/2 cups roasted red pepper strips for the fresh red pepper strips.

Jazz It Up

For more intense flavor, stir in 1 Tbsp. grated lemon peel or 1/2 cup pitted dry-cured olives along with the peppers, Parmesan cheese and pesto.

Food Facts

Pesto is an uncooked sauce made with fresh basil, garlic, pignoli (pine nuts), Parmesan or Pecorino cheese and olive oil. This classic, fresh-tasting sauce originated in Italy and is a favorite on pasta and chicken dishes. Look for prepared pesto in either the refrigerated aisle of your supermarket, with the sauces and dressings in the produce aisle or with the jarred pasta sauces in the grocery aisle.

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Rated

by suzbella on 11/5/2009
" I'm used to buying alfredo in a jar and after this recipe I think I will continue to buy it from a jar. I really did not care for the sauce; it was very thin and bland. The combination of everything else was good though."