Pesto Chicken with Parmesan Noodles

9 ounce package refrigerated angel hair pasta
4 large carrots, thinly sliced
2 tablespoons butter or sub
1 1/2 pounds skinless, boneless chicken breast halves
8 tablespoons purchased basil pesto
1/4 cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)
1 cup of grape tomatoes (halved)

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.

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