Creamy Pesto Pasta with Chicken and Broccoli
Ingredients
The pasta and vegetables
-
8
oz.
bow tie pasta
-
8
oz.
frozen broccoli florets
The protein
-
1
lb.
boneless, skinless chicken breast
The sauce
-
1
Tbsp
olive oil
-
⅓
cup
basil pesto
-
½
cup
chicken broth
-
4
oz.
cream cheese
Instructions
- 1. Boil water in a large pot for the pasta.
- 2. Add pasta and cook until tender but firm, about 7-8 minutes.
- 3. Add frozen broccoli and cook for an additional 2-3 minutes until tender.
- 4. Drain the pasta and broccoli.
- 5. Cut chicken into ½-inch pieces.
- 6. Heat olive oil in a skillet over medium heat and cook chicken until white on the outside.
- 7. Add chicken broth and heat through.
- 8. Stir in cream cheese and pesto until smooth.
- 9. Combine the cooked pasta and broccoli with the sauce and stir to coat.
- 10. Adjust sauce consistency with more chicken broth if needed, and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
606
Total fat
28g
Total carbohydrates
54g
Total protein
37g
Sodium
726mg
Cholesterol
0mg
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