ingredients
1    9 ounce package  refrigerated angel hair pasta
4      large carrots, thinly sliced
2    tablespoons   butter
1 1/2   pounds   skinless, boneless chicken breast halves
6    tablespoons   purchased basil pesto
1/4   cup   finely shredded Parmesan cheese
    Olive oil (optional)
    Fresh basil (optional)
directions
Cook pasta according to package directions.
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.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 390, Fat, total (g) 16, chol. (mg) 114, sat. fat (g) 5, carb. (g) 28, fiber (g) 3, pro. (g) 33, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet