One-Pot Chicken Pesto Pasta

  Dinner

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken with pasta.

One-Pot Chicken Pesto Pasta

Average Rating: 4.111111

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt-free seasoning blend
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 cup uncooked gemelli or spiral pasta
  • 2 cups fresh broccoli florets
  • 1 cup frozen peas
  • 1/3 cup prepared pesto

Instructions

  • 1. Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
  • 2. In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.
  • 3. Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Nutrition Facts

1 cup: 404 calories, 18g fat (4g saturated fat), 76mg cholesterol, 646mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 30g protein.
Diabetic Exchanges:
3 lean meat, 2 starch, 2 fat.

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