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Creamy Pesto & Peas Bowtie Pasta with Chicken

Servings 4 to 5 Servings


  • 1 Tbsp olive oil
  • 2 chicken breasts
  • favorite chicken seasoning blend (I used Montreal chicken seasoning)
  • 6-8 oz bowtie pasta
  • 1 cup frozen peas
  • 2 cups water
  • 1/2 cup Shirley J Whisk Bliss
  • 1/3 cup parmesan cheese shredded
  • 2 Tbsp store-bought pesto


  • Heat olive oil in a skillet. Season chicken breasts & cook on medium-high heat, covered with a lid for 4 minutes on each side. Check doneness with a thermometer or cook until juices run clear. Keep warm.
  • Meanwhile, boil water & cook bowtie pasta according to directions on the package, adding the frozen peas the last minute of cooking. (I boiled mine for 8 minutes & then added the peas for an additional minute.) Drain & set aside.
  • In a saucepan combine Shirley J Whisk Bliss & water. Whisk until boiling, add cheese & pesto; stir until combined & thick. This doesn't take longer than 5 minutes.
  • Pour sauce over pasta/pea mixture. Stir to coat. Top pasta with slices of chicken & a sprinkle of parmesan cheese.


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