Wednesday, August 25, 2010

Pasta, Broccoli and Chicken

I had some leftover pesto I needed to use and decided to try this recipe. We all really liked it (except for the broccoli which a couple of boys won't eat). I marinated the chicken and cooked it in my George Foreman grill. The broccoli is blanched and if you're not too familiar with blanching here's a little how-to link.

Pasta, Broccoli and Chicken
adapted from
3 cups penne pasta, uncooked
1/2 pound fresh broccoli florets
1/4 cup olive oil
1 TBSP minced garlic
3 TBSPs pesto
1 cup chopped tomatoes
3/4 cup grated Parmesan cheese
1 pound boneless chicken breast halves, cooked and chopped
salt to taste
ground black pepper to taste

1. In a large pot with boiling salted water cook penne pasta until done. Drain.
2. Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
3. In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.


Lisa @ Blogghetti

This sounds great, easy to make and flavorful too. A great way to use up leftover chicken and veggies too. What did you marinate your chicken in?


I believe I had a little bit of a bread dipping oil leftover that I used mixed with some lemon juice. I think it was this.