Best 2 Chicken And Broccoli Pesto Pasta Toss Recipes

Indulge in a delightful culinary journey with our versatile Chicken and Broccoli Pesto Pasta Toss recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish, brimming with vibrant colors and textures, offers a harmonious blend of tender chicken, crisp broccoli florets, and a luscious homemade pesto sauce, all tossed together with perfectly cooked pasta.

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CHICKEN AND BROCCOLI PESTO PASTA TOSS

Chicken and Broccoli Pesto Pasta Toss image

So quick and easy.. feel free to use different veggies. Zucchini, bell peppers, spinach, eggplant...whatever you have. Great way to use up leftovers.

Provided by little_wing

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups uncooked spiral shaped pasta (I like tri color)
2 cups cooked chicken breasts, diced
2 cups broccoli florets, cooked crisp-tender and cooled
1 1/2 cups shredded mozzarella cheese
2/3 cup basil leaves, lightly packed
2 garlic cloves
1 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
1/2 cup pine nuts, toasted (can sub with finely chopped walnuts)

Steps:

Cook pasta according to directions, drain and cool.
Combine pasta, chicken, broccoli and mozzarella.
Blend basil and garlic in blender or food processor until finely chopped.
Add mayo, lemon juice and salt.
Process to combine thoroughly.
Stir in Parmesan.
Mix with pasta.
Fold in nuts.
Best served room temperature.

Nutrition Facts : Calories 302.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 51.5, Sodium 403.9, Carbohydrate 19.1, Fiber 1.3, Sugar 1, Protein 22.1

PASTA, CHICKEN AND BROCCOLI PESTO TOSS

PASTA, CHICKEN AND BROCCOLI PESTO TOSS image

Categories Salad Pasta

Number Of Ingredients 11

Ingredients

2 cups uncooked spiral pasta
2 cups cubed cooked chicken
2 cups small broccoli florets, cooked crisp-tender, cooled
1 1/2 cup shredded mozzarella cheese
2/3 cup lightly packed fresh basil leaves
2 cloves garlic
1 cup mayonnaise (maybe slightly too much?)
1 tbsp lemon juice
1/2 tsp salt
1/2 cup shredded parmesan cheese
1/2 cup pine nuts or coarsely chopped walnuts

Steps:

Cook pasta, drain and cool. Combine pasta, chicken, broccoli and mozzarella cheese in large bowl. Process basil and garlic in covered blender or food processor until finely chopped. Add mayo, lemon juice and salt. Stir in parmesan, add to pasta mixture, toss to coat. Stir in pine nuts. Serve immediately or cover and refrigerate. For maximum flavor, remove from refrigerator and toss gently 30 min before serving.

Tips:

Use fresh ingredients, especially for the pesto sauce. Fresh basil, garlic, and pine nuts will give your sauce the best flavor.
Don't overcook the chicken. Chicken breasts can become dry and tough if they are overcooked. Cook them until they are just cooked through, about 5-7 minutes per side.
Use a good quality pasta. A high-quality pasta will hold its shape better and not become mushy when cooked.
Don't be afraid to experiment with different types of pesto. There are many different variations of pesto sauce, so feel free to try different combinations of herbs and nuts. You could try a pesto made with arugula, walnuts, or sun-dried tomatoes.
Serve immediately. Chicken and broccoli pesto pasta toss is best served immediately, while the pasta is still hot and the pesto sauce is fresh.

Conclusion:

Chicken and broccoli pesto pasta toss is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken or broccoli. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.