Chicken and Broccoli Pasta With Pesto
- Reviews 8
Ready In: 35 mins
Serves: 4
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 lb skinless chicken breast half, cut into strips
- 1 red bell pepper, cut into strips
- 4 cups small broccoli florets
- 3⁄4 cup prepared basil pesto
- 1⁄3 cup freshly grated parmesan cheese
Directions
- Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
- While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
- Set aside.
- Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
- Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
- To freeze:
- Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
- To serve:
- Thaw 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.
- Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.
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