Broccoli Chicken Pesto Pasta (Print Version)
# Ingredients:
→ For the Pesto
01 -
2 cups fresh basil leaves
02 -
1/2 cup grated Parmesan cheese
03 -
1/3 cup pine nuts, toasted
04 -
2 cloves garlic
05 -
1/2 cup extra virgin olive oil
06 -
Salt and pepper to taste
07 -
1 tablespoon lemon juice (optional, to maintain color)
→ For the Broccoli Chicken Pasta
08 -
1 lb pasta (penne, fusilli, or spaghetti)
09 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
10 -
2 cups broccoli florets
11 -
2 tablespoons olive oil
12 -
Salt and pepper to taste
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/4 cup pasta water (reserved)
# Instructions:
01 -
In a food processor, combine the basil, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt, pepper, and lemon juice, if using. Set aside.
02 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water and drain the rest. Set pasta aside.
03 -
While the pasta is cooking, season the chicken pieces with salt, pepper, garlic powder, and onion powder. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from heat.
04 -
Steam broccoli florets until bright green and tender-crisp, about 3-4 minutes.
05 -
In the skillet with the chicken, add the cooked pasta and steamed broccoli. Pour the pesto sauce over the mixture, stirring to combine. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
06 -
Transfer to serving plates and garnish with extra grated Parmesan cheese and fresh basil leaves if desired. Serve immediately.
# Notes:
01 -
The lemon juice in the pesto helps maintain its vibrant green color.
02 -
For a richer flavor, toast the pine nuts in a dry skillet before adding to the pesto.