Recipes
Broccoli Pesto Pasta with Walnuts and Chicken
6 servings
40 minutes total
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Ingredients
- 1 (12 oz) bag fresh broccoli florets
- 1 lemon, for zest/juice
- 10 oz grape tomatoes
- 1 lb fresh chicken tenderloins
- 1 tablespoon + ½ cup extra-virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon pepper, divided
- ½ cup chopped walnuts, divided
- 0.75 oz fresh basil
- 4 cloves garlic
- ¼ cup grated Parmesan cheese
- 12 oz vegetable corkscrew (or rotini) pasta
- 6 tablespoons ricotta cheese (optional)
Steps
- Bring water to a boil for pasta. Cook broccoli 3 minutes following package instructions. Zest lemon (1 teaspoon), then juice (2 tablespoons). Halve tomatoes. Cut broccoli into bite-sized pieces. Cut chicken into bite-size pieces, then coat with 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper (wash hands).
- Place in bowl of food processor: 2 cups broccoli, ¼ cup walnuts, lemon juice, lemon zest, basil (leaves only; ½ cup), garlic, Parmesan, and remaining 1 teaspoon salt and ½ teaspoon pepper; pulse to blend, then drizzle remaining ½ cup oil in slowly with processor running. Process until smooth and combined. Set pesto aside.
- Cook pasta following package instructions; drain (reserving ½ cup pasta water).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add chicken; cook 8 minutes, turning occasionally, or until chicken is well browned. Add tomatoes and remaining broccoli, and ¼ cup walnuts to pan; cook 2–3 minutes until tomatoes start to soften and chicken is 165°F. Remove pan from heat. Add pesto, pasta water, and pasta to pan; toss to coat. Divide among serving bowls and top each with 1 tablespoon ricotta, if using. Serve.
Amount per ⅙ recipe serving: Calories 570, Total Fat 31g, Sat Fat 4.5g, Trans Fat 0g, Chol 45mg, Sodium 770mg, Total Carb 51g, Fiber 8g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%