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
PESTO CHICKEN & BROCCOLI ALFREDO RECIPE - (4.4/5)
Provided by darusts
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, drain. Preheat oven to 350°F. Melt butter in a large pot; add flour and cook for 2 to 3 minutes. Add chicken broth, whisking to blend. Bring to a boil and allow to thicken slightly. Add cooked broccoli, and chicken and heat through. Remove from heat. While off the heat, stir in the yogurt, pesto and the parmesan cheese, and heat slightly. Toss with the cooked pasta. Tip: You can easily cook the broccoli by adding to the pasta during the last 2 minutes of cooking time, and drain together.
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 ALFREDO RECIPE BY TASTY
Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake
Provided by Hector Gomez
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
- Cook pasta for 8 minutes, or until slightly underdone.
- Add broccoli to pasta and simmer for 4 minutes with the lid on.
- Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
- Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
- Once the chicken is cooked through, remove it from the pot and set aside.
- Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
- Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
- Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
- Top with Parmesan cheese or red chili flakes.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams
PESTO CHICKEN ALFREDO
Needed a quick dinner one night and this was the result. I have been meaning to try this with the sun dried tomato pesto sauce.
Provided by tinker 0
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- saute cubed chicken in touch of olive oil and garlic on med-high heat. When chicken is cooked add pesto sauce. Turn down heat and make sure chicken is well coated in pesto sauce.
- meanwhile, cook pasta as directed.
- add alfredo sauce to pesto chicken and keep heat low.
- once pasta is cooked and drained, add to sauce.
Nutrition Facts : Calories 67.8, Fat 1.5, SaturatedFat 0.3, Cholesterol 37.8, Sodium 68.5, Carbohydrate 0.1, Protein 12.6
SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI
Easy one-dish chicken dinner baked on a sheet pan with broccoli and tomatoes.
Provided by BMG
Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
- Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
- Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
- Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 283.7 calories, Carbohydrate 4.7 g, Cholesterol 81.9 mg, Fat 15 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 4.8 g, Sodium 762.3 mg, Sugar 1.3 g
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