Description
This green pasta sauce recipe is the perfect pairing with tender pasta, juicy chicken, and fresh garden veggies. This simple meal will be the best dinner of the summer.
Ingredients
Scale
- 4 cups broccoli florets and stems (8 oz /250g)
- 4 cloves garlic
- ½ cup olive oil
- ¾ cup parmesan cheese (shredded)
- Zest from 2 lemons (2 tablespoons)
- Juice from 1 lemon (2.5 tablespoons)
- ¾ teaspoon salt
- ½ cup slivered almonds
- 1 cup basil leaves
- 8 oz uncooked pasta of your choice
- 1.5 cups broccoli florets (cut into very small pieces)
- 1 cup broccoli pesto (recipe above)
- 1.5 cups cherry tomatoes (halved)
- 2 chicken breasts (cooked and cubed)
Instructions
- Start a large pot of salted water to boil on the stove for your pasta.
- Place all Broccoli Pesto ingredients in a 7-cup food processor fitted with a steel blade. Blend until smooth, occasionally pausing to scrape down the sides and lids. Set this aside for now.
- Once water is boiling, cook your choice of pasta according to package directions. Timing will depend on the type of pasta you chose.
- When there is only one minute of cook time left on the pasta, add the broccoli florets to the pasta water. After one minute, reserve 1/2 cup of the cooking liquid and drain the pasta and broccoli.
- Mix together 1 cup of broccoli pesto with the cooking liquid and cherry tomatoes, and stir for 2-3 minutes, until smooth.
- Return the pasta and broccoli to the pot along with the chicken breast, and stir until coated in the sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 428
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 30 mg
Keywords: Green Pasta Sauce