One Pot Pesto Pasta
Updated: May 22
Made, Written, & Photographed by the creators of the Point
This pasta is LOADED with green veggies. The herby pesto does a great job at adding flavor to these usually bland vegetables, so they're actually delicious.
This is a one pot meal, so it is perfect for weeknight dinners. You cook everything in the same pot and you can use one spoon to stir. The only way to make it even less dishes is eating it straight from the pot!
Chicken Pesto Pasta
1 lb skinless chicken breast, cut into 1 in. pieces
1 teaspoon poultry seasoning
2 teaspoons olive oil
1 - 14 1/2 oz can chicken broth
2 tablespoons lemon juice
1 cup uncooked Cavatappi noodles
2 cups fresh broccoli florets
1 cup frozen peas
1/3 cup pesto, prepared
Toss your chicken with your teaspoon poultry seasoning.
In a large, nonstick skillet, heat your 2 teaspoons olive oil over medium high heat. Add your chicken and brown evenly. Remove from pan to a clean plate.
In the same pan, combine your can of chicken broth and 2 tablespoons lemon juice. Bring to a boil and stir to loosen the brown bits from the bottom of the pan.
Stir in your pasta and return to a boil. Reduce heat and simmer, covered for 10 minutes.
Add your 2 cups broccoli, cover and cook for about 5 minutes or until it begins to tender. Add your chicken back to your pan and cook until it is no longer pink, 2 to 3 minutes.
Stir in your cup of frozen peas and stir until they're heated through.
Finish by adding your 1/3 cup pesto. Taste and adjust seasonings or pesto.