Pesto Chicken and Pasta With Broccoli
By: Anna C
Published: Monday, January 10, 2011 - 10:54am

Ingredients




1 chicken breast
1 serving cooked pasta
1 cup broccoli floret
1/2 cup basil pesto
Parmigiano-Reggiano grated
extra virgin olive oil
Basil Pesto
4 cups basil leaves (washed and dried)
1 cup fresh Italian parsley
1 garlic clove
1/4 cup Parmigiano-Reggiano grated cheese
 cup olive oil
1/2 teaspoon salt

Preparation

1 Basil Pesto: 2 In a food processor chop the garlic. 3 Add the basil, parsley, grated Parmesan cheese, salt and pulsate. 4 Slowly add the oil in a constant stream while the food processor is still on, until finely chopped.  Makes 1 cup. 5 To freeze, place 6 spoonfuls on a tray which has been lined with parchment paper. Once frozen, wrap individually and transfer to freezer bags. Will keep for several months. 6 Pesto Chicken and Pasta with Broccoli 7 Method: 8 Smear a generous amount of  pesto on the chicken breast and drizzle some extra virgin oil on top 9 Place it on a baking tray lined with parchment paper and bake in a 375º F oven. Roast until done (about 20 minutes or more, depending on the size of the chicken breast). 10 While the chicken breast is roasting, boil some water and cook your favorite pasta . 11 During the last few minutes, drop in some broccoli florets. Before draining the pasta and broccoli, reserve some of the water. 12 Drain the pasta and broccoli. 13 Toss in the pesto and add a small amount as needed of the reserved water. 14 Plate the pasta with sliced pesto chicken breast on top. 15 Grate some Reggianno Parmigiano cheese and drizzle with extra virgin olive oil. 16 Serve.

About


Looking for an easy uncomplicated weeknight meal after a long day at work?  Well this is the perfect recipe for you. It will probably take less time than ordering out and won't break the bank; just the right remedy needed especially after all that holiday spending.
All that you will need are chicken breast, pasta, and pesto to prepare this delicious meal in less than thirty minutes. I use frozen pesto from my summer stash but store bought works just fine.  Properly wrapped, frozen pesto will keep all winter long. In fact, I usually have enough on hand to carry me through to spring. Surprisingly it keeps all its fresh summery flavour and vibrant green colour thereby; dispelling the notion that it should only be kept frozen for a month or two month.  Try adding finely chopped pine nuts to the pesto for a nutty richer flavour.