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We hope you got insight from reading it, now let’s go back to creamy pesto pasta with chicken, asparagus & brocolli recipe. You can have creamy pesto pasta with chicken, asparagus & brocolli using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:
- Get 150 g pasta (dried weight),
- You need 2 chicken thighs, skins & bones removed, fat trimmed,
- Use Around 8 spears of asparagus, ends trimmed off, chopped,
- Take Some florets of brocolli, around 150g worth,
- Take 4 tbsp reduced fat pesto,
- Prepare 3 tbsp fat free quark or Greek yogurt,
- You need 1/2 reduced salt chicken stock cube, in 250ml boiled water,
- You need 1/2 tsp dried thyme,
- You need Salt and pepper to season
- Take Spray cooking oil
- Provide To serve:
- Get Grated Parmigianino Reggiano cheese (optional)
Instructions to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:
- Begin to cook the pasta according to packet instructions. Meanwhile heat a large high sided frying pan up over a medium heat. Add in some oil and once hot add in the chicken thigh, (cut it into small bite sized pieces). Brown off the chicken and season with pepper and add the dried thyme. Stir together. Add in the stock. Bring to a simmer.
- After simmering the chicken for around 3-4 minutes add in the chopped florets of brocolli and asparagus. Continue to simmer gently until the water begins to reduce down. Once the pasta is cooked drain it off and set aside.
- Once the water in the frying pan has reduced down by around 95%, (so there's not much left), add in the drained pasta and stir together gently. Remove from the heat.
- Add in the pesto and stir through. Then add in the quark/Greek yogurt and combine until a creamy green sauce is created that coats all the ingredients.
- Season with a little more salt and pepper to taste, serve up and grate over some cheese. Enjoy! :)
Season with salt and pepper and toss everything together until coated. In a large skillet, saute chicken in oil until no longer pink. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Add in trimmed asparagus and saute with garlic until it is fork tender.
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