Broccoli Pesto Chicken Pasta
on Jul 12, 2018, Updated Oct 28, 2020
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Nutrition for Broccoli Pesto Salad
The nutrient star in this dish is hard to determine. The sauce alone has a lot of nutritional benefits from the basil leaves and the pine nuts are a great source of protein. Also the Broccoli here is such a powerful vegetable for overall health! Broccoli is high in fiber ( 2.4g / cup ) is also a great source of vitamins K and C, folic acid and also potassium. It is also very high in Vitamin C which is essential to immune health and assists with building collagen, which forms body tissue and bone, and helps wounds heal.Broccoli Pesto Chicken Pasta
Ingredients
Scale
Pesto:
- 1 cup packed fresh basil
- 2 teaspoons minced garlic
- 3 tablespoons pine nuts
- 5 tablespoons olive oil
- 1 tablespoon lemon juice
Chicken Pasta:
- 3 cups chopped or shredded cooked chicken
- 2 tbsp. olive oil
- 1 tbsp. garlic, chopped
- 3 tbsp. pesto
- 10 oz. small pasta like bowtie or rotini
- 2 cups broccoli
- 1 cup snap peas
- 1 cup zucchini
- Salt and pepper, to taste
Instructions
- In a large pot, start boiling water for pasta, add the salt and pepper and return to a simmer. Once the pot is boiling add pasta.
- Cook for about 10-12 minutes then drain.
- In a food processor or blender combine fresh basil, garlic cloves, pine nuts and olive oil.
- In a sauté pan, add the olive oil, pesto and the chopped garlic. Bring to a simmer.
- Add the vegetables: broccoli, snap peas and zucchini, stir to coat and cook for 2 minutes.
- Add cooked chicken and pasta.
- Once everything is cooked, toss all in a large bowl, add parmesan cheese and enjoy!
This is probably my new favorite summer night meal! Thanks so much for the recipe!
Love your recipes, cant wait to start trying them at home
thank you!