INGREDIENTS

6 servings of brown rice penne pasta 

4 large carrots, thinly sliced

2 tablespoons butter

1 1/2 pounds skinless, boneless chicken breast halves

6 tablespoons purchased or homemade basil pesto

1/4 cup finely shredded Parmesan cheese

Olive oil (optional)

Fresh basil (optional)

DIRECTIONS

1. 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.
4. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil.
5. Makes 6 servings.