Creamy Chicken Pesto Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 12 oz. whole wheat or gluten free pasta
  • 1 lb. boneless, skinless chicken breasts
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. Montreal Steak Seasoning
  • ½ cup dry white wine
  • 1 tbsp. sea salt
  • 12 oz. broccoli florets
  • 4 oz. reduced fat cream cheese
  • 1 cup greek yogurt
  • 1 cup leftover or prepared pesto
Instructions
  1. Fill a large stock pot with 5 quarts of water and set over high heat.
  2. While waiting for the water to boil, chop the chicken breasts into 1 inch cubes.
  3. Place a medium skillet over medium-high heat, add olive oil and once it is hot, add chicken breast and season with montreal seasoning.
  4. Cook chicken for approximately 10 minutes or until browned on all sides and cooked through. Add white wine to pan to deglaze. Turn off heat and set aside.
  5. When water comes to a rapid boil, add dry pasta and sea salt and stir. Cook uncovered for 6 minutes.
  6. When pasta has cooked for 6 minutes, add the broccoli to the water for the remaining 2-3 minutes of cooking time. Reserve ½ cup of the starching pasta water.
  7. Drain pasta and broccoli and return to hot pot. Add chicken, any remaining deglazed juices from the chicken, cream cheese, greek yogurt, pesto and reserved cooking water. Stir to melt the cream cheese. Adjust seasonings, if needed.
  8. Serve with a warm, crusty whole grain baguette.
Recipe by Becky's Best Bites at https://beckysbestbites.com/creamy-chicken-pesto-pasta/