Recipe of Ultimate Creamy Pesto Pasta With Chicken, Asparagus & Brocolli

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy pesto pasta with chicken, asparagus & brocolli. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook creamy pesto pasta with chicken, asparagus & brocolli using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. Take 150 g pasta (dried weight),
2. Get 2 chicken thighs, skins & bones removed, fat trimmed,
3. Prepare Around 8 spears of asparagus, ends trimmed off, chopped,
4. Take Some florets of brocolli, around 150g worth,
5. Make ready 4 tbsp reduced fat pesto,
6. Make ready 3 tbsp fat free quark or Greek yogurt,
7. Take 1/2 reduced salt chicken stock cube, in 250ml boiled water,
8. Get 1/2 tsp dried thyme,
9. Prepare Salt and pepper to season
10. Get Spray cooking oil
11. Take To serve:
12. Make ready Grated Parmigianino Reggiano cheese (optional)

Steps to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. Begin to cook the pasta according to packet instructions. Meanwhile heat a large high sided frying pan up over a medium heat. Add in some oil and once hot add in the chicken thigh, (cut it into small bite sized pieces). Brown off the chicken and season with pepper and add the dried thyme. Stir together. Add in the stock. Bring to a simmer.
2. After simmering the chicken for around 3-4 minutes add in the chopped florets of brocolli and asparagus. Continue to simmer gently until the water begins to reduce down. Once the pasta is cooked drain it off and set aside.
3. Once the water in the frying pan has reduced down by around 95%, (so there's not much left), add in the drained pasta and stir together gently. Remove from the heat.
4. Add in the pesto and stir through. Then add in the quark/Greek yogurt and combine until a creamy green sauce is created that coats all the ingredients.
5. Season with a little more salt and pepper to taste, serve up and grate over some cheese. Enjoy! :)

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