1 9 ounce package
refrigerated angel hair pasta
4
large carrots, thinly sliced
2 tablespoons
butter
1 1/2 pounds
skinless, boneless chicken breast halves
6 tablespoons
purchased basil pesto
1/4 cup
finely shredded Parmesan cheese

Olive oil (optional)

Fresh basil (optional
1 9 ounce package
refrigerated angel hair pasta
4
large carrots, thinly sliced
2 tablespoons
butter
1 1/2 pounds
skinless, boneless chicken breast halves
6 tablespoons
purchased basil pesto
1/4 cup
finely shredded Parmesan cheese

Olive oil (optional)

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 4 tablespoons pesto; toss to coat.
3.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings

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