Pasta pesto with broccoli
Pasta pesto with broccoli and chicken is a real crowd pleaser. Young, old, student or working professional, everyone loves this. It is easy, quick to prepare, and affordable, ideal for a busy weekday or as a quick meal before working out.
- 300g pasta
- 400 gr broccoli (of bimi)
- 350 g chicken breast
- 60 g almonds
- 3 tablespoons black olives
- 1 handful of fresh basil leaves for garnish
- Salt and pepper
- olive oil
- 40 g Parmesan cheese
- 30 g basil
- 5-6 tablespoons olive oil
- 90 g pistachios
- Salt and pepper
- Cook the pasta as indicated on the packaging.
- Next, make the pesto. If using store-bought pesto, skip this step. Put the basil, Parmesan cheese, pistachios, and olive oil into the food processor attachment of the immersion blender and chop until a smooth pesto is formed. Season to taste with salt and pepper. Set aside.
- Cut the broccoli into florets (and if using bimi as well, the hard ends) and cook for 4-5 minutes in salted water. Reserve 1 tablespoon of the cooking water and drain the rest. Return it to the pan. Add the pesto and the cooked pasta and mix briefly.
- Toast the almonds in a dry frying pan.
- Sprinkle the chicken thighs with salt. Heat olive oil in a frying pan and brown the chicken on all sides. Let cool briefly, then cut into nice slices.
- Mix the chicken with the pasta. Garnish the chicken pesto pasta with almonds, black olives, and basil leaves.
Pasta pesto with broccoli and chicken is a real crowd pleaser. Young, old, student or working professional, everyone loves this. It is easy, quick to prepare, and affordable, ideal for a busy weekday or as a quick meal before working out. It is even quicker to prepare if you use ready-made pesto (those containers in the food storage section are the tastiest). But if you want to put in a little more effort, you can make the pesto yourself; we have also written out the recipe for you below. It is really very simple. To make it extra nutritious, we add broccoli. But pasta pesto with spinach is also tasty with this.
