Chicken Broccoli Pesto Pasta Toss
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 12 oz. 100% Whole Wheat Penne Pasta (or gluten-free pasta)
  • 1 head fresh broccoli, rinsed and chopped into florets.
  • 2 tbsp. extra virgin olive oil
  • 1 large sweet yellow onion, chopped
  • 4 cloves of fresh garlic, minced or pressed
  • 1 lb. boneless, skinless chicken breast, chopped into bite-sized pieces
  • 4 (1 oz.) portions of homemade frozen pesto or more if you like it "saucier"
  • Sea salt and fresh pepper to taste.
  • Garnish with parmesan cheese
Instructions
  1. Cook pasta according to package instructions for the "firm" degree of doneness. Add broccoli florets for the last two minutes of cooking. Reserve 1 cup of the starchy cooking water. Drain pasta and broccoli. Return pasta and broccoli to hot pot add reserved cooking water and set aside, keeping warm.
  2. Heat olive oil over medium high heat in a large skillet.
  3. Once hot, add onion and garlic and cook for 3-4 minutes or until the onion is soft and is starting to turn translucent.
  4. Add chicken and cook until the chicken is cooked through (approximately 5 minutes).
  5. Add homemade frozen pesto. Stir as the pesto cubes melt.
  6. Once completely melted. Add salt and pepper to taste.
  7. Add to pasta and stir to combine. Garnish with parmesan cheese.
Recipe by Becky's Best Bites at https://beckysbestbites.com/chicken-broccoli-pesto-pasta-toss/