Creamy pesto chicken and broccoli pasta

Serves 4
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Directions

  1. 1Chop the broccoli head.
  2. 2Chop the broccoli head.
  3. 3Chop the broccoli head.
  4. 4Cook the broccoli in about 100ml of salted water over a high heat for around 10 minutes until the water has evaporated.
  5. 5Cook the broccoli in about 100ml of salted water over a high heat for around 10 minutes until the water has evaporated.
  6. 6Cook the broccoli in about 100ml of salted water over a high heat for around 10 minutes until the water has evaporated.
  7. 7Dice the shallots.
  8. 8Dice the shallots.
  9. 9Dice the shallots.
  10. 10Chop the sun-dried tomatoes.
  11. 11Chop the sun-dried tomatoes.
  12. 12Chop the sun-dried tomatoes.
  13. 13Chop the garlic.
  14. 14Chop the garlic.
  15. 15Chop the garlic.
  16. 16Fry the shallots, sun-dried tomatoes, and garlic in the pan with the broccoli over a high heat for 5-10 minutes.
  17. 17Fry the shallots, sun-dried tomatoes, and garlic in the pan with the broccoli over a high heat for 5-10 minutes.
  18. 18Fry the shallots, sun-dried tomatoes, and garlic in the pan with the broccoli over a high heat for 5-10 minutes.
  19. 19Add chicken stock and light double cream to the pan.
  20. 20Add chicken stock and light double cream to the pan.
  21. 21Add chicken stock and light double cream to the pan.
  22. 22Season the mixture with salt, black pepper, smoked paprika, and mixed herbs.
  23. 23Season the mixture with salt, black pepper, smoked paprika, and mixed herbs.
  24. 24Season the mixture with salt, black pepper, smoked paprika, and mixed herbs.
  25. 25Add kale and spinach pesto and extra wilted spinach to the pan.
  26. 26Add kale and spinach pesto and extra wilted spinach to the pan.
  27. 27Add kale and spinach pesto and extra wilted spinach to the pan.
  28. 28Add the juices from the roasted chicken (if using) for extra flavor, then add the shredded cooked chicken breast.
  29. 29Add the juices from the roasted chicken (if using) for extra flavor, then add the shredded cooked chicken breast.
  30. 30Add the juices from the roasted chicken (if using) for extra flavor, then add the shredded cooked chicken breast.
  31. 31Boil the pasta in a separate pot.
  32. 32Boil the pasta in a separate pot.
  33. 33Boil the pasta in a separate pot.
  34. 34Add the cooked pasta to the pan with the sauce and chicken.
  35. 35Add the cooked pasta to the pan with the sauce and chicken.
  36. 36Add the cooked pasta to the pan with the sauce and chicken.
  37. 37Mix in the mozzarella.
  38. 38Mix in the mozzarella.
  39. 39Mix in the mozzarella.
  40. 40Top with some fresh herbs and extra black pepper.
  41. 41Top with some fresh herbs and extra black pepper.
  42. 42Top with some fresh herbs and extra black pepper.
  43. 43Serve the pasta in a bowl.
  44. 44Serve the pasta in a bowl.
  45. 45Serve the pasta in a bowl.
  46. 46Garnish with a sprinkle of Parmesan cheese.
  47. 47Garnish with a sprinkle of Parmesan cheese.
  48. 48Garnish with a sprinkle of Parmesan cheese.
  49. 49Portion the pasta into meal prep containers.
  50. 50Portion the pasta into meal prep containers.
  51. 51Portion the pasta into meal prep containers.

Ingredients

  • 1 broccoli head
  • 1 broccoli head
  • 1 broccoli head
  • 2 tsp chopped garlic
  • 2 tsp chopped garlic
  • 2 tsp chopped garlic
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp sun-dried tomatoes
  • 300 g chicken breast
  • 300 g chicken breast
  • 300 g chicken breast
  • 1 chicken stock pot
  • 1 chicken stock pot
  • 1 chicken stock pot
  • 300 ml light double cream
  • 300 ml light double cream
  • 300 ml light double cream
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 2 tbsp smoked paprika
  • 2 tbsp smoked paprika
  • 2 tbsp smoked paprika
  • mixed herbs
  • mixed herbs
  • mixed herbs
  • 40 g kale and spinach pesto
  • 40 g kale and spinach pesto
  • 40 g kale and spinach pesto
  • handful spinach
  • handful spinach
  • handful spinach
  • 300 g dry pasta
  • 300 g dry pasta
  • 300 g dry pasta
  • 40 g light mozzarella
  • 40 g light mozzarella
  • 40 g light mozzarella
  • fresh herbs
  • fresh herbs
  • fresh herbs
  • Parmesan
  • Parmesan
  • Parmesan

Equipment

panchopping boardknifecolandermeal prep containers

Tips

  • If you want a lighter alternative, use crème fraîche instead of double cream.
  • If meal prepping, this lasts in the fridge for up to 3 days and also tastes good cold!