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Composition Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme:

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

Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme process:

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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