Creamy Chicken Pesto Pasta
Creamy Chicken Pesto Pasta
Ingredients
- 2 tablespoons olive oil extra virgin
- 450 g chicken breasts diced
- 2 tablespoons italian herbs dried
- 1 teaspoon butter
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 600 ml water add chicken stock powder for more flavour
- 2 teaspoon chicken stock powder
- 3/4 cup thickened cream
- 3 cups broccoli florets chopped
- 300 g pasta uncooked, you any short paste you like
- 2 tablespoons pesto
- 1.5 cups parmesan cheese grated
- sea salt
- cracked black pepper
Instructions
Method:
- Place diced chicken in a bowl and mix with dried Italian herbs.
- Place a large frying pan onto medium/high heat. Add 1 tablespoon olive oil and cook chicken pieces on each side, about 4-5 minutes. Remove and set aside.
- Place the same pan back on heat. Add remaining olive oil and butter and let it heat. Add the onion and garlic and cook, stirring for 2-3 minutes. Add the stock water to the pan and then add the pasta, make sure it’s mixed well. Turn the heat down and place the lid on for 5 minutes, let it simmer.
- Remove the lid and add the cream, stir through. Then add the broccoli to the pan and mix well. Place the lid back on and let it cook for approx. 5 minutes – until pasta is al dente and broccoli is just cooked.
- Add the chicken pieces, pesto and grated parmesan and stir through. Season well with salt & pepper.
Nutrition
Calories: 850kcalCarbohydrates: 68gProtein: 51gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 151mgSodium: 1096mgPotassium: 950mgFiber: 6gSugar: 6gVitamin A: 1619IUVitamin C: 63mgCalcium: 594mgIron: 3mg
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