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Chicken and Broccoli Pasta With Pesto

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Make and share this Chicken and Broccoli Pasta With Pesto recipe from Food.com.

by JillAZ·published 2006-10-24

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Chicken Breast

Servings

4 serving(s)

Total time

35 min

prep 20 min

Calories / serving

587 kcal

Ingredients (7)

serves

12 ounces penne pasta
2 tablespoons olive oilolive-oil
1 lb skinless chicken breast half, cut into stripschicken
1 red bell pepper, cut into stripsbell-pepper
4 cups small broccoli floretsbroccoli
3/4 cup prepared basil pestopesto
1/3 cup freshly grated parmesan cheeseparmesan

Instructions (10 steps)

01Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
02While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
03Set aside.
04Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
05Add the chicken mixture, pesto and parmesan cheese. Stir to combine.

07Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.

09Thaw 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.

10Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.

Nutrition (per serving)

Calories: 587 kcal
Protein: 40 g
Fat: 13 g
Saturated fat: 3 g
Carbs: 82 g
Fiber: 16 g
Sugar: 2 g
Sodium: 228 mg
Cholesterol: 73 mg

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Rich recipe — supports nutrition-aware planning.