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Chicken Pesto Pasta

Chicken Pesto Pasta

Lily Coleman
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. 
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Italian
Servings 4
Calories 404 kcal

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.