CHICKEN PESTO PASTA WITH BROCCOLI RECIPE
This Chicken Pesto Pasta recipe blends the great flavor of pesto with bowtie pasta, cherry tomatoes, broccoli and parmesan cheese for a delicious dinner in 30 minutes.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Boil a large pot of water and cook pasta according to package directions. Add the broccoli into the pasta pot 1 minute before turning off the heat.
- While the pasta is cooking, heat the olive oil in a large pan over medium high heat.
- Add the chicken into the pan with salt and pepper to taste.
- Cook the chicken 4-5 minutes per side or until lightly browned.
- Add the tomatoes, garlic and Italian seasoning into the chicken pan and cook for 2-3 minutes until the chicken has an internal temperature of 165 degrees Fahrenheit.
- Drain the pasta and broccoli and return them to the pot.
- Add the chicken and tomatoes to the pot.
- Add the pesto and parmesan cheese and combine.
- Garnish with parmesan cheese and parsley.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 753 kcal, Carbohydrate 41 g, Protein 52 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 118 mg, Sodium 586 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 30 g
PASTA, BROCCOLI AND CHICKEN
A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!
Provided by Joanne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
- Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
- In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 45.7 g, Cholesterol 67.2 mg, Fat 21.3 g, Fiber 3.4 g, Protein 34.4 g, SaturatedFat 5.5 g, Sodium 256.8 mg, Sugar 3.4 g
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
CHICKEN AND BROCCOLI PASTA WITH PESTO
Make and share this Chicken and Broccoli Pasta With Pesto recipe from Food.com.
Provided by JillAZ
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
- While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
- Set aside.
- Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
- Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
- To freeze:.
- Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
- To serve:.
- Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.
- Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.
Nutrition Facts : Calories 587.1, Fat 13.2, SaturatedFat 3.1, Cholesterol 73.2, Sodium 228.1, Carbohydrate 81.8, Fiber 15.5, Sugar 1.6, Protein 40.1
CHICKEN AND BROCCOLI PESTO PASTA TOSS
So quick and easy.. feel free to use different veggies. Zucchini, bell peppers, spinach, eggplant...whatever you have. Great way to use up leftovers.
Provided by little_wing
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions, drain and cool.
- Combine pasta, chicken, broccoli and mozzarella.
- Blend basil and garlic in blender or food processor until finely chopped.
- Add mayo, lemon juice and salt.
- Process to combine thoroughly.
- Stir in Parmesan.
- Mix with pasta.
- Fold in nuts.
- Best served room temperature.
Nutrition Facts : Calories 302.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 51.5, Sodium 403.9, Carbohydrate 19.1, Fiber 1.3, Sugar 1, Protein 22.1
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