Basil Pesto Chicken Pasta with Sundried Tomatoes and Broccoli
You can never have too many main course recipes, so give Basil Pesto Chicken Pasta with Sundried Tomatoes and Broccoli a try. This dairy free recipe serves 2 and costs $2.62 per serving. One serving contains 585 calories, 38g of protein, and 17g of fat. If you have orecchiette pasta, ground pepper, chicken breast, and a few other ingredients on hand, you can make it. Many people made this recipe, and 12779 would say it hit the spot. It is brought to you by Table for Two Blog. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is great. Try Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil, Chicken Broccoli Frittata with Turnips, Sundried Tomatoes and Walnuts, and Roast Chicken Pasta with Sundried Tomatoes for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
4 tablespoons basil pesto (homemade or store-bought) - see note below
1 cup broccoli, blanched
1 chicken breast, cubed
2 garlic cloves, thinly sliced
¼ teaspoon ground black pepper
½ teaspoon kosher salt
¼ cup sundried tomatoes in olive oil, julienned
½ large onion, diced
2 cups dried orecchiette pasta
½ teaspoon crushed red pepper flakes (if you're sensitive to spice, you might want to start out with ¼ teaspoon)
Equipment:
frying pan
pot
Cooking instruction summary:
Bring a pot of water to a boil and cook pasta according to the directions on the box. Once done, drain well and set aside.In a large skillet over medium-high heat, add sundried tomatoes, garlic slices, onion, and crushed red pepper flakes. Saut until fragrant and onions are translucent, about 3-4 minutes.Add the cubed chicken breast to the skillet and cook until the chicken is cooked through, about 5-7 minutes.Add the basil pesto to the skillet and turn heat down to medium-low. The basil pesto might be a bit thick so you can thin it out by adding 1 tablespoon of water to the skillet, if needed.Add the broccoli and cooked pasta to the skillet. Toss until everything is coated in the pesto and the ingredients are all evenly distributed. Season with salt and pepper, to taste.Serve and enjoy!
Step by step:
1. Bring a pot of water to a boil and cook pasta according to the directions on the box. Once done, drain well and set aside.In a large skillet over medium-high heat, add sundried tomatoes, garlic slices, onion, and crushed red pepper flakes. Saut until fragrant and onions are translucent, about 3-4 minutes.
2. Add the cubed chicken breast to the skillet and cook until the chicken is cooked through, about 5-7 minutes.
3. Add the basil pesto to the skillet and turn heat down to medium-low. The basil pesto might be a bit thick so you can thin it out by adding 1 tablespoon of water to the skillet, if needed.
4. Add the broccoli and cooked pasta to the skillet. Toss until everything is coated in the pesto and the ingredients are all evenly distributed. Season with salt and pepper, to taste.
5. Serve and enjoy!
Nutrition Information:
covered percent of daily need
