Broccoli Chicken Pesto Pasta

• 10 ounces basil pesto
• 1 lb penne pasta
• 1 lb broccoli, cut into small florets or 10 ounces frozen chopped broccoli
• 2 (6 ounce) tyson grilled chicken breast strips
• 3 ounces shredded parmesan cheese

1. Cut the fresh broccoli buds into small florets, leaving as short a stem as possible; set aside.
2. Meanwhile, boil the pasta in salted water for about 4-5 mins or until al dente. Remaining 3 mins add the reserved florets into the same pot and boil 3 minutes, retaining the bright green color and a bit of crunch. Then place the chicken breast strips into the same pot just to warm it up about a minute. If you're using frozen you can wait until 3 mins are remaining. Add the chicken first that frozen broccoli.
3. Drain pasta, broccoli and chicken. Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with shredded parmasan cheese or your choice of cheese.

basil pesto, penne pasta, broccoli, tyson, parmesan cheese

Taken from www.food.com/recipe/broccoli-chicken-pesto-pasta-325083 (may not work)