7 January, 2014
Creamy Pesto Pasta with Chicken & Broccoli – Budget Bytes
Posted in : BudgetBytes.blogspot.com, Organic, Pasta, Sides & Appetizers, Vegetarian on by : wendland99Creamy Pesto Pasta with Chicken & Broccoli
- 8 oz. bow tie pasta $0.63
- 8 oz. frozen broccoli florets $1.15
- 1 Tbsp olive oil $0.16
- 1 large (3/4 lb.) chicken breast** $1.50
- ⅓ cup basil pesto $1.00
- ½ cup chicken broth** $0.07
- 4 oz. cream cheese $0.50
- Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil until the pasta is tender (7-10 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 60 seconds. Drain the pasta and broccoli in a colander.
- While the pasta is cooking, thinly slice the chicken breast. Heat one tablespoon of olive oil in a large skillet over medium heat, add the sliced chicken, and sauté until it is no longer pink (about 5 minutes).
- Add the pesto and chicken broth to the skillet. Stir to combine and allow it to come up to a simmer. Add the cream cheese in chunks and whisk it into the hot liquid until a smooth sauce forms.
- Add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce.
Step by Step Photos
First, cook 8 oz. of pasta according to the package directions (boil for 7-10 minutes, or until tender).
Once the pasta is tender, add 8 oz. of frozen broccoli to the pot of boiling water and continue to cook for 60 seconds. It’s okay if the frozen broccoli cools the water so much that it stops boiling. The hot water will thaw the broccoli just enough. Drain the pasta and broccoli in a colander.
Meanwhile, slice one chicken breast (3/4 lb.) into very thin strips. I usually slice the breast across the grain and then lay each slice on their side and slice the thickness in half, too. And then if the pieces are long, I’ll cut the length in half. You want a lot of little pieces.
Cook the chicken breast in a large skillet with one tablespoon of olive oil over medium heat until it is no longer pink.
This is the pesto that I use. It is usually stocked in the pasta aisle and it is usually at least a dollar less per jar than any other brand. This is a national brand and I’ve seen it in several stores, so be sure to check to see if it’s available in your area. It’s a very good price!
Add 1/2 cup chicken broth and 1/3 cup pesto to the skillet with the chicken and then stir until they’re combined.
Let the broth/pesto mixture heat up and then add 4 oz. cream cheese in chunks (this is actually only 2 oz., I decided to add more after I took the photo). Whisk the cream cheese into the hot liquid until it forms a creamy sauce.
The cream cheese will look a little chunky as you begin to whisk it in, but keep whisking and it will eventually create a nice creamy sauce.
Finally, add the cooked and drained pasta and broccoli to the skillet and stir until it is all coated in the creamy pesto sauce.
And that’s that! So easy! If you like ranch flavored foods, I think this tangy, garlicky sauce almost tastes ranch-like. So yum!
Ref: Creamy Pesto Pasta with Chicken & Broccoli
