Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add carrots; cook 3 min. or until crisp-tender, stirring frequently. Add chicken; cook and stir 5 to 6 min. or until done. Stir in pesto sauce and 2 Tbsp. cheese; cook and stir 1 min.
Drain pasta; return to pan. Add remaining butter, remaining cheese, basil and pepper; toss until butter is melted and pasta is evenly coated with butter mixture.
Serve pasta topped with chicken mixture.
Drizzle finished dish lightly with olive oil. Garnish with additional basil.
The colorful carrots in this delicious low-sodium meal are an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.