Chicken Broccoli Penne with Walnut Pesto
Servings Prep Time
4-6 15mins.
Cook Time
12mins.
Servings Prep Time
4-6 15mins.
Cook Time
12mins.
Ingredients
  • 3/4lb penne pasta
  • 1lb boneless skinless chicken breastor thighs or tenders
  • 2 garlic cloveschopped
  • 2cups fresh basil leaves+ more for garnish
  • 1/2cup extra virgin olive oildivided
  • 1/2cup freshly grated parmiggiano reggiano cheesedivided
  • 1/4cup walnuts
  • Kosher salt and freshly ground pepperto taste
  • 3cups broccoli florets
Instructions
  1. Slice the chicken thinly to about 1/8 inch thick. Then cut it into 1 inch pieces. Season it with salt and freshly ground pepper to taste. Set aside.
  2. Make the walnut pesto: Use a blender and blend together garlic, walnuts, basil leaves, 1/2 cup of olive oil, 3 grinds of pepper, and 1 tiny pinch of salt. Add 2 Tbsp grated parmiggiano and blend again for 5 seconds. Set aside.
  3. Boil some water in a big pot for the pasta. When it starts to boil, add the pasta and some salt. Stir pasta a few times. Cook pasta until al dente, about 11 minutes. At the 6-minute mark, drop the broccoli florets with the pasta and continue cooking for 5 more mins. Save 1/2 cup of pasta water. While pasta is boiling, heat 1 Tbsp of olive oil in a sauté pan or skillet on medium/high heat. Cook the chicken in the pan for 5-6 minutes, turning once, until slightly golden brown.
  4. While chicken is cooking, drain the pasta and broccoli when cooked. Turn down heat to low and add walnut pesto, broccoli and pasta to the chicken in the pan. Add 1/4 cup of pasta water and toss it together. Sprinkle grated parmiggiano cheese on top. Adjust seasoning with salt and pepper. Add more pasta water if dry. Serve with chopped fresh basil leaves and grated parmiggiano on top.