Chicken with Creamy Pesto Sauce

• 1 tablespoon oil
• 300g chicken fillets Whole Foods 1 lb For $3.99 thru 02/09
• 2 cloves garlic, crushed
• 250nl PHILADELPHIA Light Cream For Cooking
• 1/2 cup shredded Parmesan cheese
• 1/3 cup basil leaves
• 400g macaroni or rigatoni, cooked , drained and kept warm
• 1/4 cup toasted pine nuts
• extra basil leaves, serving

1. HEAT the oil in a frypan and cook the chicken for 6-8 minutes or until cooked and well browned.
2. Remove form the pan, slice thinly and keep warm.
3. ADD the garlic, PHILLY and Parmesan to the pan and simmer gently for 2 minutes until sauce is smooth.
4. STIR in the basil and pasta and cook a further 1-2 minutes or until heated through.
5. Spoon into pasta bowls and sprinkle with pine nuts and extra basil.
6. Serve immediately.

oil, chicken, garlic, philadelphia light cream, parmesan cheese, basil, macaroni, nuts, extra basil

Taken from www.kraftrecipes.com/recipes/chicken-creamy-pesto-sauce-116589.aspx (may not work)