Creamy Chicken Pesto Pasta
Creamy Chicken Pesto Pasta
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- 450 g chicken breasts diced
- 2 tbsp italian herbs dried
- 2 tbsp extra virgin olive oil
- 1 tsp butter
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 600 ml water add 2 teaspoons chicken stock powder for more flavour
- 300 g dried pasta any short pasta you like
- 0.75 cup thickened cream
- 3 cups broccoli florets chopped
- 2 tbsp pesto
- 1.5 cups parmesan cheese grated
- sea salt & cracked black pepper
Instructions
- Place the diced chicken in a bowl and mix with the italian herbs.450 g chicken breasts, 2 tbsp italian herbs
- Place a large frying pan over medium–high heat. Add 1 tablespoon of the olive oil and cook the chicken for 4–5 minutes each side. Remove and set aside.2 tbsp extra virgin olive oil, 450 g chicken breasts
- Place the pan back over medium–high heat. Add the remaining tablespoon of olive oil and the butter and let it heat. Add the onion and garlic and cook, stirring, for 2–3 minutes. Stir through the water or stock and pasta. Turn the heat down, cover with the lid and simmer for 5 minutes.2 tbsp extra virgin olive oil, 1 tsp butter, 1 brown onion, 2 cloves garlic, 600 ml water, 300 g dried pasta
- Remove the lid and stir through the cream. Add the broccoli and mix well. Place the lid back on and cook for about 5 minutes or until the pasta is al dente and the broccoli is just cooked.0.75 cup thickened cream, 3 cups broccoli
- Add the chicken, pesto and grated parmesan and stir through. Season well with salt and pepper.450 g chicken breasts, 2 tbsp pesto, 1.5 cups parmesan cheese, sea salt & cracked black pepper
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