Chicken with Creamy Pesto Sauce

Chicken with Creamy Pesto Sauce
10 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 300g chicken fillets
  • 2 cloves garlic, crushed
  • 250g tub PHILADELPHIA Light Cream For Cooking
  • ½ cup shredded Parmesan cheese
  • 1/3 cup shredded basil leaves
  • 400g macaroni or rigatoni pasta, cooked and kept warm
  • ¼ cup toasted pine nuts
  • Extra basil, for serving

How to make it

  1. HEAT the oil in a frypan and cook the chicken for 6-8 minutes or until cooked and well browned. Remove form the pan, slice thinly and keep warm.
  2. ADD the garlic, PHILLY and Parmesan to the pan and simmer gently for 2-3 minutes until sauce is smooth.
  3. STIR in the basil and pasta and cook for a further 2 minutes or until heated through. Spoon into pasta bowls and sprinkle with pine nuts and extra basil. Serve immediately.