Description
A quick and flavorful weeknight meal with chicken, broccoli, and bow tie pasta tossed in basil pesto and topped with cherry tomatoes and parmesan.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, bite-sized pieces
- 1 tablespoon olive oil
- 1 1/2 teaspoons garlic, minced
- 1 teaspoon Italian seasoning
- 12 oz. bow tie pasta (farfalle)
- 2 cups broccoli florets, bite-sized
- 1 pint cherry tomatoes
- 1 cup basil pesto
- 1/3 cup finely grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Boil a large pot of water and cook pasta according to package instructions.
- Add the broccoli into the pasta pot for 1 minute before turning off the heat.
- Heat olive oil in a large pan over medium-high heat.
- Add the chicken to the pan with salt and pepper to taste. Let cook for 4-5 minutes on each side until lightly browned.
- Add tomatoes, garlic, and Italian seasoning to the chicken pan and cook for 2-3 minutes until chicken reaches an internal temperature of 165°F (73.9°C).
- Drain pasta and broccoli, returning them to the pot.
- Add chicken and tomatoes to the pot and toss gently to combine.
- Add pesto and parmesan cheese, mixing until combined. Garnish with additional parmesan and parsley. Serve and enjoy!
Notes
Resting the cooked chicken for a minute in the pan off the heat helps keep each bite tender. Tossing pasta with a couple of spoonfuls of the pasta cooking water before adding pesto helps the sauce cling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg