One Pan Pesto Chicken Pasta Recipe - Serves 4
- Replies 3
Looking for an easy one-pot dinner that won't cost an arm and a leg?
This recipe from a social media user who goes by @simple.home.edits is the one for you! Plus, the pasta is cooked IN the sauce so there's no waiting for that pot of water to boil!
The broccoli can be swapped out to suit your family’s vegetable tastes. To get the most bang for your buck, opt for in-season vegetables.
Let's get started!
INGREDIENTS
2 tbsp olive oil
500g chicken breast fillets, diced
1 tsp salt
½ tsp pepper
2 tbsp butter
1 tbsp garlic, minced
3 cups chicken stock
1 cup thickened/heavy cream
250g short pasta (that takes 8-9 mins to cook)
1 head broccoli, cut into florets (or veg of choice)
2 tbsp pesto, store bought or homemade
1 cup parmesan cheese, freshly grated
Salt and pepper to taste
Fresh basil leaves to serve
METHOD
1.Heat the olive oil in a large skillet on medium-high heat. Add the chicken, salt and pepper. Cook, stirring for 3-5 minutes until the chicken is just cooked through. Set aside.
2.Add the butter and once melted, add the garlic. Cook, stirring for 30 seconds. Add the chicken stock and cream. Bring to a gentle simmer.
3.Add the uncooked pasta. Cook for 4 minutes, lid off, stirring occasionally.
4.Scatter the broccoli (or vegetables of choice) on top of the pasta. It’s okay if some of the vegetables become submerged, but do not stir them through, they will steam as the pasta and sauce cook. Place the lid on, cook for an additional 4 minutes, shuffling the pasta gently using your wooden spoon once to ensure the pasta doesn’t stick to the base of the pan. 5.Return the chicken to the pan, stir through the pesto and parmesan cheese. Season with salt and pepper to taste, add fresh basil leaves to serve.
What do you think, members? Will you give this recipe a try?
This recipe from a social media user who goes by @simple.home.edits is the one for you! Plus, the pasta is cooked IN the sauce so there's no waiting for that pot of water to boil!
The broccoli can be swapped out to suit your family’s vegetable tastes. To get the most bang for your buck, opt for in-season vegetables.
Let's get started!
Credit: TikTok/@simple.home.edit
INGREDIENTS
2 tbsp olive oil
500g chicken breast fillets, diced
1 tsp salt
½ tsp pepper
2 tbsp butter
1 tbsp garlic, minced
3 cups chicken stock
1 cup thickened/heavy cream
250g short pasta (that takes 8-9 mins to cook)
1 head broccoli, cut into florets (or veg of choice)
2 tbsp pesto, store bought or homemade
1 cup parmesan cheese, freshly grated
Salt and pepper to taste
Fresh basil leaves to serve
METHOD
1.Heat the olive oil in a large skillet on medium-high heat. Add the chicken, salt and pepper. Cook, stirring for 3-5 minutes until the chicken is just cooked through. Set aside.
2.Add the butter and once melted, add the garlic. Cook, stirring for 30 seconds. Add the chicken stock and cream. Bring to a gentle simmer.
3.Add the uncooked pasta. Cook for 4 minutes, lid off, stirring occasionally.
4.Scatter the broccoli (or vegetables of choice) on top of the pasta. It’s okay if some of the vegetables become submerged, but do not stir them through, they will steam as the pasta and sauce cook. Place the lid on, cook for an additional 4 minutes, shuffling the pasta gently using your wooden spoon once to ensure the pasta doesn’t stick to the base of the pan. 5.Return the chicken to the pan, stir through the pesto and parmesan cheese. Season with salt and pepper to taste, add fresh basil leaves to serve.
You can watch the full video below:
What do you think, members? Will you give this recipe a try?
.png){kind=icon}
