Pesto Chicken Pasta

Original recipe here

What you see HIGHLIGHTED is what I do different from the original recipe to make it work for me.

The orginal recipe didn't come with any type of meat in it, so of course I had to add some chicken. GREAT CHOICE!! Its good to eat both hot and cold. Leftovers are just as good too! OH and it doesn't require you to make any side dish! HOW FREAKING EASY IS THAT! Ya'll, for real. I love one pot meals. Less dishes, less trying to get everything cooked at the same time. SO EASY. 

• 2 cups whole wheat or gluten free any shape pasta, uncooked  
• 1 cup pasta water
• 2 large garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 1/4 cup + 2 tbsp pesto, divided (organic or all natural) I just bought a packet of pesto and mixed it up by following the directions on the back.
• 2 cups grape tomatoes, cut in halves
• 4 cups small broccoli florets
• 1/3 cup sun dried tomatoes, thinly sliced I did not buy these. 
• 1/2 cup (2 oz) Parmesan cheese, shredded. I just sprinkled parmesan cheese on top before I served it.
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/8 tsp or more red pepper flakes
• 2 CHICKEN BREAST

     

 

Directions

1. Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
2. WHILE PASTA IS COOKING - SPRINKLE SOME ONION AND GARLIC SALT ON BOTH SIDES OF THE CHICKEN. ADD A LITTLE OLIVE OIL TO THE PAN ON MEDIUM HIGH. COOK CHICKEN THROUGHLY. ONCE DONE LET IT COOL AND GO TO NEXT STEP.
3. While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 - 2 minutes and stir again. Cook another 1 - 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
4. CHICKEN IS COOLED OFF BY NOW, SO I CUT IT INTO BITE SIZES. AND THEN ADD IT TO ALL OF MY OTHER INGREDIANTS.
5. Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavors marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese (I WAIT UNTIL THE VERY END.) in this step and the other half right before serving. Serve hot.




Storage Instructions: Refrigerate covered for up to 3 - 5 days. Freeze in an airtight container for up to 3 months.