Pasta with Broccoli, Pesto, and Chicken


Ingredients:

  • 1 lb. Fettucini, whole wheat or regular (or any other thick pasta)
  • 2 whole boneless, skinless chicken breasts - cooked and cut into 1 1/2 inch pieces
  • 2 Tbsp olive or vegetable oil
  • 1/3 cup Broccoli Pesto (see recipe below)
  • 1/4 cup roasted red peppers
  • 1 cup bite sized broccoli florets steamed or micro-waved until tender.


Broccoli Pesto (makes 1 cup and will keep refrigerated for 2 weeks)

  • 1 cup chopped broccoli florets
  • 2 cloves garlic
  • 1/4 olive oil
  • 2 Tbsp lemon juice
  • 1/2 cup walnut pieces, pine nuts, or almonds
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Place all ingredients in a food processor or blender and process until smooth.

Directions:

  • Cook pasta until tender, and drain.
  • In a serving bowl toss the chicken and pasta with oil. 
  • Add pesto, peppers and broccoli.
  • Toss again and serve.