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Prepare boneless, skinless chicken breasts cut into bite sized pieces. I used chicken thighs.
You need frozen peas. I used a can instead of frozen..
You need red pepper strips.
Use Philadelphia Creamy Pesto Cooking Creme. (10 oz). These come in containers..
Use hot cooked bowtie pasta. I used 1/2 box..
Prepare Kraft Shredded Mozarella Cheese. I used parm. on top when plated..

Cook and stir chicken in large skillet on meduum heat 5-7 min or until done. Add peas & pepper strips; cook 2-3 min, or until heated through, stirring ocassionally. ( I boiled my skinless thighs in onion, carrots so I could have the broth. Boul for 1 hr. for thighs or until done. debone and cut into pieces. add to skillet with no broth)..
Cook your pasta. I cooked mine in broth from thighs..
added my peas & peppers at this point..
add Phil. Creamy Pesto Cooking Creme and drained, cooked pasta..
Simmer, stirring ocassionally, until cooking creme is hot. We like ours thinner so I usually add 3/4 C of milk to thin sauce. While it's hot it may seem then but thickens when cooled..
Top with cheese..

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