I love pesto, and cook a lot with it in the Summer.
Meanwhile, heat oil in large nonstick skillet on medium heat.
Plus, it's not your ordinary pasta you make all the time.
Ingredients of Chicken and Mushrooms Alfredo Pesto Pasta
- It's 1/2 lb of fettuccine pasta.
- Prepare 2 tsp of olive oul.
- It's 1 lb of boneless chicken breast cut into strips.
- It's 2 cups of milk.
- You need 1/2 cup of Philadelphia cream cheese.
- It's 1/2 cup of mushrooms.
- It's 1/2 cup of kraft grated Parmesan cheese.
- Prepare 2 tbsp of pesto.
Chicken and Mushrooms Alfredo Pesto Pasta instructions
- Cook Pasta as directed on package.
- Heat oil in a large nonstick skillet on medium heat. Add chicken and cook for 7 minutes.
- Stir in milk and cream cheese and cook for 3 minutes or until cream cheese is completely melted. Add mushrooms, Parmesan and pesto. Stir and cook for 3 minutes.
- Drain pasta and add to sauce and stir and mix for 2 minutes.
- Serve with garlic bread and enjoy.
Bring a large pot of water to boil and cook pasta according to box directions for al dente. Remove the chicken from the skillet. Stir in the broth and pesto sauce. Return the chicken to the skillet. This isn't a heavy alfredo sauce based dinner.
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