Time and servings
30 minsTotal time
6Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp olive oil
- 3 boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 1 tbsp finely grated garlic cloves
- 1 carton Chicken Broth
- 1 cup 35% whipping cream
- 1 cup Frozen Peas
- 1/3 cup basil pesto
- 1/2 cup Shredded Parmesan Cheese, divided
Method
Step 1
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Season the diced chicken with salt and pepper; lightly brown all sides, approx. 3 min. Stir in the onion and garlic, cooking until the onion is softened, about 2 min.Step 2
Mix in the uncooked pasta, broth and 1 cup (250 mL) water. Bring to a gentle simmer and cook uncovered, stirring occasionally, until the pasta is al dente and the sauce is thickened, approx. 11 min.Step 3
Stir in the cream, peas and pesto; continue cooking uncovered about 2 min., or until peas are hot and bright green. Remove pan from heat, stir in ¼ cup (60 mL) Parmesan.Step 4
Divide the pasta into four dishes. Sprinkle with remaining ¼ cup (60 mL) Parmesan to serve.