Preparing a hearty homemade meal doesn’t get much easier than this one-pot chicken pesto pasta recipe. It features tender chicken thighs, al dente pasta and veggies (broccoli florets and peas) and is seasoned with an herbaceous pesto sauce. The best part? You’ll need no more than 30 minutes to make it from start to finish and you can prepare the entire meal in one large, nonstick skillet.
Servings: 4
Ingredients:
- • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- • 1 teaspoon salt-free seasoning blend
- • 2 teaspoons olive oil
- • 1 can (14½ 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
- • ⅓ cup prepared pesto
Directions:
- • Toss chicken with seasoning blend.
- • In a large nonstick skillet, heat oil over medium-high heat.
- • Add chicken and brown evenly; remove from pan.
- • 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.
- • Add broccoli and cook, covered, 5 minutes.
- • Return chicken to the pan and cook uncovered until pasta is tender and chicken is no longer pink, 2-3 minutes.
- • Add peas and heat through.
- • Stir in pesto.
