Step-by-Step Guide to Make Favorite Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, creamy chicken pesto & bowtie pasta from philadelphia cooking creme. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have creamy chicken pesto & bowtie pasta from philadelphia cooking creme using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme:

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

Steps to make Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme:

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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