Chicken Broccoli Pasta with Sun-dried Tomato Pesto

A yummy weeknight dinner made in 30 minutes or less. Though we used home-dried tomatoes, store-bought will do just fine. Just make sure they are from a reliable brand with the least additives and preservatives added.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Servings: 2
Calories: 761kcal


For the pasta

  • 2 cups uncooked tricolor pasta (or gluten-free alternative)
  • 2 cups broccoli florets
  • 8-9 oz skinless boneless chicken breast cut into bite-size pieces or thin stripes
  • 1/2 cup onion chopped
  • 1/3 cup fresh parsley chopped
  • 2 tbsp raw unsalted cashew nuts (optional) chopped (raw or roasted)

For the pesto

  • 1/4 cup pine nuts raw or roasted
  • 3 clove garlic
  • 1/2 cup sun-dried tomatoes
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup fresh basil leaves
  • 1.5 oz Parmesan cheese
  • sea salt to taste
  • black pepper to taste


  • Steam/cook broccoli until tender. About 7-8 minutes.
  • Meanwhile, add all pesto ingredients to a small blender or food processor. Blend until smooth paste (or use mortar and pestle instead).
  • Transfer steamed broccoli to a bowl and set aside. Keep the cooking water.
  • Cook pasta in broccoli cooking water according to the instructions on the package.
  • In the meantime, heat cooking oil, in a large skillet or pot, over medium heat. Stir in onion and cook until translucent, about 5 minutes.
  • Add chicken and cook until browned. Season with salt, and pepper to taste.
  • Then add cooked broccoli and cook, while stirring, until heated through.
  • When ready, combine cooked and drained pasta with veggies and pesto. Add a little of the cooking water too if too dry. Stir well and serve with roasted pine nuts and parsley on top.


Calories: 761kcal | Carbohydrates: 65g | Protein: 49g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 521mg | Potassium: 848mg | Fiber: 10g | Sugar: 9g

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