One-Pot Chicken Pesto Pasta

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon salt-free seasoning blend
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 cup uncooked gemelli or spiral pasta
• 2 cups fresh broccoli florets
• 1 cup frozen peas
• 1/3 cup prepared pesto

1. Toss chicken with seasoning blend. In a
2. , heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
3. In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.
4. Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

chicken, salt, olive oil, chicken broth, lemon juice, pasta, fresh broccoli florets, frozen peas, pesto

Taken from www.tasteofhome.com/recipes/one-pot-chicken-pesto-pasta/ (may not work)