Hello everybody, I hope you’re having an incredible day today. 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 is gonna smell and look delicious.

Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Creamy Chicken Pesto & Bowtie Pasta from Philadelphia Cooking Creme is something that I have loved my entire life.

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

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

Instructions 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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