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The ingredients needed to cook Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:
- Prepare 150 g pasta (dried weight),
- Take 2 chicken thighs, skins & bones removed, fat trimmed,
- Take Around 8 spears of asparagus, ends trimmed off, chopped,
- Provide Some florets of brocolli, around 150g worth,
- Take 4 tbsp reduced fat pesto,
- Use 3 tbsp fat free quark or Greek yogurt,
- Take 1/2 reduced salt chicken stock cube, in 250ml boiled water,
- Take 1/2 tsp dried thyme,
- Provide Salt and pepper to season
- Prepare Spray cooking oil
- Use To serve:
- Provide Grated Parmigianino Reggiano cheese (optional)
Instructions to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:
- 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.
- 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.
- 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.
- 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.
- Season with a little more salt and pepper to taste, serve up and grate over some cheese. Enjoy! :)
Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside. Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
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