Chicken Pesto Pasta

This is a super fast recipe and really delicious.  Thank you Paula Deen!


1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
2 tbsp fresh lemon juice
1 1/2 cups milk
1 (.5 oz) package dry pesto sauce mix
1 cup frozen peas
1/2 cup shredded Parmesan cheese
1 (12 oz) package bow tie pasta, cooked

In a large resealable plastic bag, combine flour, salt, and pepper.  Add chicken; seal bag, shaking to coat. 

In a large skillet, heat olive oil over medium-high heat.  Add chicken, and cook for 5 mintues or until chicken is cooked through.  Add lemon juice.

In a small bowl, combine milk and pesto sauce mix.  Add milk mixture and peas to chicken mixture; cook for 5 minutes or until sauce thickens.  Stir in cheese.  Add cooked pasta, tossing to coat.

I used penne instead of bow tie pasta since I already had it on hand (from last night's chicken sausage and pasta bake) and instead of 12 ounces of pasta, I used about 8 ounces.