Chicken with Creamy Pesto Sauce

Ingredients

• 1 tablespoon oil
• 300g chicken fillets
• 2 cloves garlic, crushed
• 250g tub PHILADELPHIA Light Cream For Cooking
• ½ cup shredded Parmesan cheese
• 1/3 cup shredded basil leaves
• 400g macaroni or rigatoni pasta, cooked and kept warm
• ¼ cup toasted pine nuts
• Extra basil, for serving

Method

• HEAT the oil in a frypan and cook the chicken for 6-8 minutes or until cooked and well browned. Remove form the pan, slice thinly and keep warm.
• ADD the garlic, PHILLY and Parmesan to the pan and simmer gently for 2-3 minutes until sauce is smooth.
• STIR in the basil and pasta and cook for a further 2 minutes or until heated through. Spoon into pasta bowls and sprinkle with pine nuts and extra basil.  Serve immediately.