Pasta with Chicken and Pea Pesto
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- 12 oz frozen peas, defrosted
- 1/3 cup Parmesan cheese
- 1 tbsp olive oil
- 2 U garlic cloves
- 1/4 cup fresh basil, chopped
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 8 oz high fiber pasta
- 1 lb boneless skinless chicken breast, cut into small chunks
- 2 U garlic cloves, minced
- 1/2 cup onion, diced
- 2 cups cauliflower florets
- 1/3 cup 2% milk
- 2 1/2 cups low sodium chicken broth
Make the pea pesto by adding the peas, Parmesan cheese, olive oil, garlic cloves, basil, chopped, lemon juice, salt, black pepper, and red pepper flakes to a food processor and pulsing until well combined.
Season the chicken with salt and pepper. Heat up the olive oil (and some extra cooking spray if needed) in a large saute pan and cook the chicken until it is lightly browned and just cooked. Set aside in a separate bowl. Be careful not to overcook the chicken, a little underdone is ok, or the chicken will end up rubbery.
In the same saute pan, add the onion and cook for 5-7 minutes until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.
Add in whatever pasta you are using and 2 cups of the chicken broth and red pepper. Bring to a boil and then simmer until the water is almost completely absorbed and pasta is close to cooked about 8 minutes.
Add in the cauliflower and the additional 1/2 cup of chicken broth. Cover and let simmer for about 4 minutes until cauliflower is just tender.
Add in the milk, pea pesto, and any additional salt and pepper. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for 2-3 minutes longer so the sauce can continue to thicken. Serve!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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