I have been very busy this month, so any cooking that I do is very quick and easy. My recipe for a pesto-based pasta dish was inspired by one for Roasted Broccoli Pesto Pasta, although it is a really simplified and non-vegan version. I had all of the ingredients conveniently available, including leftover diced rotisserie chicken, so this was a breeze to toss together. One of these days (probably after the first frost) I will have time to try the original, but for now my quick solution tastes just fine!
Quick Chicken and Broccoli Pesto Pasta
8 oz. short pasta (I used corkscrew-shaped trottole, but any short pasta would work)
1 bag (12 oz.) microwaveable broccoli florets, cooked
1 carton (7 oz.) prepared pesto (about 3/4 C.)
3 C. diced cooked chicken
Cook the pasta according to package directions. Drain and put pasta back in the pot, reserving some of the cooking water. Stir in the pesto and then the broccoli. Add the chicken and stir gently until well combined. Stir in some of the reserved cooking water if the pasta seems too dry. Serve warm. Serves 4.
You had me wth "quick" and "pesto" as I love both. I also like broccoli and chicken, so this looks to be a winner all the way around. Thanks for the recipe!
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