Chicken Broccoli Pasta

I made this the other night in an attempt to use up some ingredients in our refrigerator, and I really liked how it turned out.

I wish it didn’t involve using so many dishes; the way I have it written, you bake the chicken in a pan, boil the pasta in a pot, and cook the pesto and tomato mixture in yet another pot. I decided to cook the frozen veggies in a strainer in the pasta water to save yet ANOTHER pot.

You could pan-saute the chicken, then add the garlic, pesto, and tomatoes to the pan with the chicken. That would save a pan and save having to turn on the oven. I might try it that way next time.

Anyway, this would be just as good without chicken, I think.

Chicken Broccoli Pasta
Serves 4

2 teaspoons canola or grapeseed oil
2 chicken breasts
salt and pepper to taste
2 cloves garlic
2 tablespoons pesto
2 medium tomatoes (or 1 15-ounce can diced tomatoes, drained)
8 ounces spaghetti or linguine pasta, broken in half
1 cup frozen broccoli florets
1 cup frozen cut green beans
Parmesan cheese
Crushed red pepper

Preheat oven to 425. Spread 1 teaspoon oil in a 8″x8″ glass baking dish. Rinse chicken and pat dry. Place chicken in baking dish. Drizzle 1 teaspoon oil on top, and sprinkle with salt and pepper. Bake 15-20 minutes, until chicken is cooked through.

Remove chicken from baking dish. Pour any oil and drippings from dish into a saucepan over medium-high heat. When oil is hot, add garlic; cook 30 seconds. Add pesto and tomatoes; cook 1 minute longer. Turn off heat.

Meanwhile, cook pasta in boiling salted water in a 2-quart saucepan, according to package directions, until al dente. About 2 minutes before pasta is done, place frozen broccoli and green beans into a mesh strainer and place on top of the saucepan so veggies are submerged in the water. Let water return to a boil and cook for about 2 minutes longer.

Remove mesh strainer and drain vegetables. Add vegetables to garlic-pesto-tomato mixture. Drain pasta and add it to the vegetable mixture.

Slice chicken into 1/4″ slices and add to pasta. Toss until combined.

Serve hot with Parmesan cheese and crushed red pepper.

1 Comments

  1. Carrie

    Hi – I haven’t tried this yet but I forgot to tell you that I bought your book. I did it awhile back but hope for the opportunity to use it as I continue in my new romance. It was great to see you guys today. I do hope we go a few years before another funeral though. That was my fourth in the last year and I’m feeling a bit done with it all. That Jamison is about as cute as anything!

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