Chicken with Parmesan Noodles

By melanieroe

Start to Finish: 20 minutes


Nutrition Facts

Calories 567, Total Fat (g) 19, Saturated Fat (g) 8, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1,
Cholesterol (mg) 164, Sodium (mg) 452,
Carbohydrate (g) 47, Total Sugar (g) 7,
Fiber (g) 5, Protein (g) 52, Vitamin A (DV%) 0, Vitamin C (DV%) 11, Calcium (DV%) 19, Iron (DV%) 16,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 9-oz. pkg. refrigerated angel hair pasta
• 4 large carrots, thinly sliced
• 2 Tbsp. butter
• 1-1/2 lb. skinless, boneless chicken breast halves
• 1/4 cup purchased basil pesto
• 1/4 cup finely shredded Parmesan cheese
• Olive oil (optional)
• Fresh basil (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. Cook pasta according to package directions.

2. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.

3. Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil.