Monday, June 1, 2009

Pesto Chicken w/ Broccoli

This recipe has become a favorite of my eight year old son. He really likes to help me make the pesto sauce. If you have a food processor the pesto sauce is easy to make and you can keep it in the fridge to quickly throw together a meal during the week.

2.5 oz package of Basil
1/4 cup pine nuts
2 tbs olive oil
1/3 cup low sodium chicken broth
4 cloves of garlic
2 tbs Parmesan cheese
2 lbs of chicken breast
1 tsp of dry basil
1 lb of broccoli
16 oz package of multigrain/wheat penne pasta

Cook pasta according to package directions.

Toast pine nuts of medium heat until lightly browned. In food processor combine basil, toasted pine nuts, olive oil, chicken broth, 3 cloves of garlic, and Parmesan cheese. Blend until combined. If sauce is too thin add a little more chicken broth. Season sauce to taste with salt and pepper.

Chop chicken breast in small 1" cubes. Heat non-stick pan and coat with cooking spray. Cook final clove of garlic in pan add chicken and cook thoroughly and season with dry basil. Steam broccoli until tender. Combine pasta, pesto sauce, chicken and broccoli and top with small amount of shredded Parmesan cheese.

Makes 8 servings.
Calories (still need to calculate breakdown will post later)

No comments:

Post a Comment