Pesto Chicken And Pasta With Broccoli

• 1 chicken breast
• 1 pasta serving cooked
• 1 cup broccoli floret
• 1/2 cup basil pesto
• Parmigiano Reggiano grated
• extra-virgin olive oil
• 4 cups basil leaves washed and dried
• 1 cup Italian parsley fresh
• 1 garlic clove
• 1/4 cup grated cheese Parmigiano-Reggiano
• 1 cup olive oil
• 1/2 teaspoon salt

1. In a food processor chop the garlic.
2. Add the basil, parsley, grated Parmesan cheese, salt and pulsate.
3. Slowly add the oil in a constant stream while the food processor is still on, until finely chopped. Makes 1 cup.
4. To freeze, place 6 spoonfuls on a tray which has been lined with parchment paper. Once frozen, wrap individually and transfer to freezer bags. Will keep for several months.
5. Pesto Chicken and Pasta with Broccoli
6. Method:
7. Smear a generous amount of pesto on the chicken breast and drizzle some extra virgin oil on top
8. Place it on a baking tray lined with parchment paper and bake in a 375u0b0 F oven. Roast until done (about 20 minutes or more, depending on the size of the chicken breast).
9. While the chicken breast is roasting, boil some water and cook your favorite pasta .
10. During the last few minutes, drop in some broccoli florets. Before draining the pasta and broccoli, reserve some of the water.
11. Drain the pasta and broccoli.
12. Toss in the pesto and add a small amount as needed of the reserved water.
13. Plate the pasta with sliced pesto chicken breast on top.
14. Grate some Reggianno Parmigiano cheese and drizzle with extra virgin olive oil.

chicken, pasta serving cooked, broccoli floret, basil pesto, extravirgin olive oil, basil, italian parsley, garlic, grated cheese, olive oil, salt

Taken from www.yummly.com/recipe/Pesto-Chicken-and-Pasta-With-Broccoli-1669750 (may not work)