Creamy Chicken Pesto Penne with Broccoli
Ingredients
The chicken
-
½
pound
boneless, skinless chicken thighs
-
to taste
kosher salt and freshly ground black pepper
-
2
tablespoons
extra virgin olive oil
The pasta
-
1
pound
penne pasta noodles
-
2
cups
small-cut broccoli florets
The sauce
-
1
tablespoon
butter
-
4
cloves
garlic, pressed or minced
-
1
medium
red bell pepper, diced
-
2 ½
cups
Almond Breeze Almondmilk Cashewmilk Original Unsweetened
-
5
tablespoons
flour
-
1
jar
basil pesto (4 to 5 ounces)
-
to taste
Grated Parmesan cheese for garnish
-
to taste
Fresh basil leaves for garnish
Instructions
- Trim the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet and cook the chicken for about 5 minutes on each side until golden brown.
- Transfer the chicken to a platter and wipe out the skillet.
- Boil water in a large pot, add salt, and cook the penne pasta according to package directions.
- Add the broccoli to the pasta water for the last minute of cooking, then drain both.
- Melt butter in the reserved skillet, add garlic and cook for 30 seconds.
- Add diced red bell pepper and cook until softened.
- Stir in 2 cups of almond milk and cook until reduced by one third.
- Combine the remaining almond milk with flour in a jar, shake, and add to the skillet to thicken the sauce.
- Mix in the pesto and season with salt and pepper.
- Combine the sauce with the pasta and broccoli, then slice the chicken and place on top.
- Garnish with Parmesan cheese and fresh basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
15g
Total carbohydrates
55g
Total protein
25g
Sodium
300mg
Cholesterol
70mg
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