"Chicken breast pieces, peas, and pepper strips are simmered in a creamy pesto sauce with farfalle pasta and topped with mozzarella cheese in this fast and easy dinner." — PHILADELPHIA Cooking Creme
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boneless skinless chicken breasts, cut into bite-size pieces
red pepper strips
1 (10 ounce) tub
PHILADELPHIA Creamy Pesto Cooking Creme
hot cooked farfalle (bow-tie pasta)
KRAFT Shredded Mozzarella Cheese
This was good and I will make it again with only one change. Next time I will add some cream or milk to the recipe to thin out the sauce, it was a little too thick for us!
Delicious with almost any of the Philadelphia Cooking Cremes.
I mixed regular Philly cream cheese and homemade pesto. I also used leftover spaghetti noodles and yellow pepper (omitted peas, not a fan). I added some fresh cold tomatoes at the end...Solid dish.
This was the easiest recipe I've made. The flavor was excellent and my family loved it. Thanks Philly from a West Philly girl.
This was really good. I ran out of frozen peas and had to use corn but all other ingredients the same- except I made it meatless. Taste is very good. I have used the Italian Herb Cooking Creme many times before. This was the first time for the pesto and I really liked it. Whole Fam enjoyed, no leftovers.
Easy to make and very tasty. I will definitely make it again.
Didn't have all the ingredients to hand, so tried an adaptation:
- Used rotini (spiral pasta) instead of farfalle
- Used cubes of chicken from a cooked one we had in the fridge
- Used tomato and basil cooking creme
- Fried a finely chopped small sweet onion with the red pepper strips
- Added a dash of dry white wine to make it a little more liquid
Other than that, it was identical! It was actually pretty good; it definitely needed that drizzle of lemon juice (which I added without seeing it in the footnotes) - it should be in the main recipe.
My wife liked it too - we'd do it again, maybe with a little more white wine.
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