Pâtes au pesto, poulet et brocoli

Ingrédients

• 1 pound boneless (skinless chicken breasts, bite-sized pieces)
• 1 Tablespoon olive oil
• 1 1/2 teaspoons garlic (minced)
• 1 teaspoon Italian seasoning
• 12 oz. bow tie pasta (farfalle pasta)
• 2 cups broccoli florets (bite-sized)
• 1 pint cherry tomatoes
• 1 cup basil pesto (you can use any, but the pesto found in the refrigerated section is fresher, just make sure the date is good)
• 1/3 cup finely grated parmesan cheese
• 1 Tablespoon chopped fresh parsley

Préparation

1. 1

   Boil a large pot of water and cook pasta according to package instructions. Add the broccoli into the pasta pot for 1 minute before turning off the heat.

2. 2

   While the pasta is cooking, heat the olive oil in a large pan over medium-high heat.

3. 3

   Add the chicken to the pan with salt and pepper to taste. Let the chicken cook for 4-5 minutes on each side, or until it is lightly browned.

4. 4

   Next, add the tomatoes, garlic, and Italian seasoning to the chicken pan. Then, cook for 2-3 minutes until the chicken has an internal temperature of 165 degrees Fahrenheit (about 73.9 degrees Celsius).

5. 5

   Drain the pasta and broccoli and return them to the pot.

6. 6

   Add the chicken and tomatoes to the pot.

7. 7

   Add the pesto and parmesan cheese and combine. Garnish with parmesan cheese and parsley. Serve and enjoy!