Pesto Pasta with Grilled Chicken and Broccoli.
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Composition - Pesto Pasta with Grilled Chicken and Broccoli:
- Prepare 2 boneless, skinless chicken breasts.
- Prepare 1/2 tsp for salt.
- Require 1/2 tsp - pepper.
- Prepare 16 oz for farfalle (bowtie) pasta.
- Need 1 cup basil pesto.
- You need 1 cup cherry tomatoes halves.
- Prepare 1/4 cup - fresh basil chopped.
- You need - Parmesan cheese.
- You need 1 cup steamed broccoli, chipped.
Pesto Pasta with Grilled Chicken and Broccoli start cooking:
- Season the chicken breasts with salt and pepper. Grill the chicken until completely cooked. Transfer chicken to a cutting board and slice into strips..
- Boil the pasta until al dente according to the package instructions. Rinse and drain pasta and set aside. (I usually pour a little milk over the drained pasta to prevent the pasta from sticking together).
- Steam chopped broccoli and add it to the chicken and pesto mix.
- Using a large bowl, mix together the pesto, pasta and chicken. Stir until well combined and place in the refrigerator until chilled..
- Stir in the cherry tomatoes and fresh basil immediately before serving. Finish with freshly grated Parmesan cheese..
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