Broccoli Pesto Pasta with Chicken
Steamed broccoli blitzed into a vibrant green pesto with basil, garlic, lemon and parmesan, tossed through pasta with pan-seared chicken strips. Hidden-veg pasta that doesn't look or taste like compromise.
25 minEasy~364 kcal / servingItalian
Contains glutenContains dairyContains nuts
Nutrition
364 kcal
Calories
28 g
Protein
30 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains nuts
Ingredients · per serving
- 1 medium Lemon
- 200 g Chicken breast
- to taste Black pepper
- 2 cloves Garlic
- 50 g Parmesan
- 200 g Penne
- 4 tbsp Olive oil
- 300 g Broccoli florets
- 2 tbsp Pine nuts
- to taste Salt
- 1 small bunch Fresh basil
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cut the broccoli into small florets. Add to the boiling water for 3 minutes, scoop out with a slotted spoon — save the water for the pasta.
- Drop the pasta into the same water. Cook to packet time.
- While the pasta cooks, blitz half the broccoli with the basil, garlic, parmesan, pine nuts, lemon zest, lemon juice and olive oil in a processor until you have a vibrant green pesto. Loosen with 2 tbsp pasta water. Taste — salt and pepper.
- Slice the chicken breast into thin strips. Season with salt and pepper.
- Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the chicken in a single layer. Don't move for 90 seconds, then stir-fry 3 minutes until cooked through and golden.
- Drain the pasta, reserving a mug of pasta water. Tip into the chicken pan with the broccoli pesto and the remaining broccoli florets (whole).
- Splash in pasta water, toss vigorously over high heat 60 seconds until everything is glossy. Plate, more parmesan, toasted pine nuts and a lemon wedge.
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