Basil Pesto Chicken Pasta with Sundried Tomatoes and Broccoli

INGREDIENTS

  • 1 cup broccoli, blanched
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups dried orecchiette pasta
  • 1/4 cup sundried tomatoes in olive oil, julienned
  • 2 cloves garlic, thinly sliced
  • 1/2 large onion, diced
  • 1/2 teaspoon crushed red pepper flakes (if you're sensitive to spice you might want to start out with 1/4 teaspoon)
  • 1 chicken breast, cubed
  • 4 tablespoons basil pesto*, homemade or store-bought
    Basil Pesto Chicken Pasta with Sundried Tomatoes and Broccoli

INSTRUCTIONS

  1. Bring a pot of water to a boil and cook pasta according to the directions on the box. Once done, drain well and set aside.
  2. In a large skillet over medium-high heat, add sundried tomatoes, garlic slices, onion, and crushed red pepper flakes. Sauté until fragrant and onions are translucent, about 3-4 minutes.
  3. Add the cubed chicken breast to the skillet and cook until the chicken is cooked through, about 5-7 minutes.
  4. Add the basil pesto to the skillet and turn heat down to medium-low. The basil pesto might be a bit thick so you can thin it out by adding 1 tablespoon of water to the skillet, if needed.
  5. Source Blog>>https://www.tablefortwoblog.com/basil-pesto-chicken-pasta-with-sundried-tomatoes-and-broccoli/

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