I’m a fan of stretching a little chicken a long way. It helps to cut the chicken into small cubes so you get little bits of chicken with each bit. With the addition of pasta and a lot of broccoli you can use just one chicken breast for 6 people. I actually found myself with an extra head of fresh broccoli and used that in this recipe, but if you already have frozen don’t spend extra money to get fresh.
Leftovers can be frozen or eaten for lunch the following days. When reheating creamy pasta’s like this add a little bit of milk and stir it up while you are microwaving to help keep the pasta from drying out. If you don’t have milk a few splashes of water will do.
Chicken Pesto Pasta
- 1 boneless skinless chicken breast, cubed into ½ inch pieces
- 1 Philadelphia Cooking Crème – Creamy Pesto
- 3 cups frozen broccoli
- 14.5 oz penne
- Garlic powder
1. Bring a large pot of water to a boil and cook pasta according to directions (about 6-7 minutes)
2. Sprinkle the cubed chicken with salt, pepper, and garlic powder. Spray a medium skillet with non stick cooking spray and cook over medium heat for about 5-7 minutes.
3. In the last minute of cooking the pasta add the broccoli and allow the broccoli and pasta to cook together for another 3 minutes.
4. Reserve some pasta water and drain. Return pasta and broccoli to pot, add chicken, add pesto cooking crème and mix. I like to add pasta water to thin the sauce out some. If you want add water 1 tbsp at a time until desired consistency is reached.