Purchased pesto and roast chicken help get this main-dish pasta on the table in 20 minutes. Broccoli cooks with the pasta and lends its fresh flavor.

Source: Midwest Living
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Ingredients

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Directions

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  • Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.

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Instructions Checklist
  • In a small bowl, combine pesto and the reserved pasta water. Add chicken, roasted red peppers and pesto mixture to pasta in saucepan. Toss gently to coat. Heat through over medium heat. Add 1/4 cup cheese to pasta mixture and toss to combine. Divide the pasta among 4 warm pasta bowls. Sprinkle with additional Parmesan cheese, if you like. Top with coarsely ground black pepper. Serve immediately. Makes 4 servings.

Nutrition Facts

672 calories; 35 g total fat; 7 g saturated fat; 93 mg cholesterol; 857 mg sodium. 53 g carbohydrates; 3 g fiber; 37 g protein; 972 IU vitamin a; 118 mg vitamin c; 232 mg calcium; 5 mg iron;

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