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chicken with broccoli pesto pasta recipe

Written on Wednesday, September 14, 2016 | 1:02:00 AM

makes: 4 servings (¾ cup pasta mixture and 4 ounces chicken each)

prep: 25 minutes     cook: 6 minutes

Ingredients : 
- 6 ounces whole grain medium shell pasta or shell pasta
- 4 ounces large broccoli florets
- Nonstick cooking spray
- 1 pound skinless, boneless chicken breast halves, halved horizontally
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves
- ¼ cup shredded Parmesan cheese
- 4 teaspoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons pistachio nuts
- 2 tablespoons fat-free ricotta cheese
- 1 clove garlic

Preparation Method :
1) In a large saucepan cook pasta according to package directions, adding broccoli to pan for the last 6 minutes of cooking time. Using a slotted spoon, remove broccoli from pasta and transfer broccoli to a food processor. Drain pasta, reserving 1⁄3 cup pasta water; keep warm.

2) Meanwhile, coat an unheated large skillet with cooking spray. Heat skillet over medium heat. Sprinkle chicken with 1⁄8 teaspoon each of the salt and pepper. Add chicken to the skillet and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once.

3) For broccoli pesto, in a food processor combine cooked broccoli, basil, 3 tablespoons of the Parmesan cheese, the olive oil, lemon juice, pistachios, ricotta cheese, garlic, and remaining 1⁄8 teaspoon salt and pepper. Process until finely chopped.

4) To serve, toss pasta with broccoli pesto, adding reserved pasta water if necessary. Divide pasta mixture among four serving plates. Slice chicken breasts. Arrange chicken over pasta. Sprinkle with remaining 1 tablespoon Parmesan cheese.


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