When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe.
Chicken Pesto Pasta
When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe.
Ingredients
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 1 teaspoon salt-free seasoning blend
- 2 teaspoons olive oil
- 14-1/2 ounces reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 1 cup uncooked gemelli or spiral pasta
- 2 cups fresh broccoli florets
- 1 cup frozen peas
- 1/3 cup prepared pesto
Instructions
- Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
- In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.
- Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.
