10 oz. container Philadelphia Cooing Cream, Creamy Pesto
12 oz. box Rainbow Salad Twirls (substitute any variety of preferred pasta)
1 lb. chicken, cooked (cubed or shredded--I cut up both breasts from a grilled whole chicken)
16 oz. bag of frozen mixed vegetables, thawed (I used Sugar Snap Stir Fry variety)
Parmesan cheese, shredded (garnish-optional)
Fresh basil leaves (garnish-optional)
Instructions
Cook pasta according to package instructions & steam or cook vegetables according to package instructions.
Once pasta, vegetables & chicken are prepared combine in a large skillet with cover; stir in creamy pesto cooking cream, cover and cook over medium heat until heated through (approximately 10 minutes).
Sprinkle with Parmesan cheese & garnish with basil leaves. Serve & enjoy!
Recipe by How to Have it All at https://www.howtohaveitall.net/chicken-pesto-pasta-recipe/