Chicken Green Veggie Pesto Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Pasta, Chicken
Serves: 8 servings
Ingredients
  • ½ lb fresh or frozen steamable asparagus spears
  • 1 lb fresh or frozen steamable broccoli florets, but into bite-sized pieces
  • 2 cups cooked chicken, cut into bite-sized pieces (I used ½ bag Tyson frozen grilled chicken strips)
  • 1 16-oz package garden (or regular) rotini
  • 1 cup frozen peas, thawed
  • Salt and pepper
  • 1-1/2 cups prepared pesto
  • 1-1/2 Tbsp butter
  • ¾ cup half-and-half
  • 1-1/2 tsp white wine, apple cider, or other mild vinegar
  • 2 tsp minced garlic
  • Chopped fresh basil
  • Shredded Parmesan (optional)
Instructions
  1. IF USING FRESH VEGGIES. Bring large pot of salted water to boil. Add asparagus and broccoli and cook until crisp-tender, about 5 minutes. Using a slotted spoon or small strainer, remove veggies from water, but keep water in pot. IF USING FROZEN STEAMABLE VEGGIES, cook veggies according to package directions and set aside.
  2. Add rotini to the pot of boiling water and cook according to package directions until pasta is al dente, stirring occasionally. Drain pasta.
  3. Cut asparagus spears into 2-inch pieces. In same pot you used for the pasta, melt butter over medium heat. Add peas, asparagus, and broccoli. Season with salt and pepper and add garlic, pesto, and half-and-half. Add pasta and chicken and stir to combine. Cook until heated through, about 5 minutes.
  4. Serve topped with fresh basil and Parmesan cheese.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chicken-green-veggie-pesto-pasta/