Friday, March 16, 2012

Lemon Pesto Chicken and Pasta

4 boneless, skinless chicken breasts
3 to 4 Tbsps pesto
1 container (10 oz) Philadelphia Cooking Creme, Savory Lemon & Herb
7 oz whole wheat rotini pasta 
Lemon juice
Salt & Pepper

Thaw chicken, if frozen.  Slice inside of chicken to form pocket and stuff with half of the pesto.  Salt & pepper outside of chicken.  Grill chicken until done.
Meanwhile, bring pot of water to boil, add pasta and cook according to directions.
In small saucepan, add cooking creme, remaining pesto, and extra lemon juice, salt & pepper to taste.  Mix sauce into drained pasta, reserving a bit for garnish.
Serve cooked chicken on bed of pasta, spoon remaining sauce over the chicken.  

*I used home-made pesto that was frozen into ice cube trays.  I used one cube for chicken, and one for sauce.
*Any type of pasta would be great
*I used the Cooking Creme as a trial, your own home-made creme sauce would be great, too, with the pesto and lemon.
*Shown here served with my own seasoned french style green beans.

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