One Pot Pesto Pasta:
You’ll Need:
4 fresh, ripe Jersey (if possible) tomatoes
2 heads, fresh broccoli chopped
1 box, pasta shells
Jar basil pesto
1 lb chicken
3C chicken stock
Salt & pepper
Crushed red pepper, to taste
Fresh basil, few chiffonades
Locatelli parm reggiano, to taste
Make It:
{1} Swirl some olive oil in a big cast iron pot, season chicken with S&P, cook the chicken all the way through, cool and cube. Set aside.
{2} Add the chicken stock to the same pan, bring to a boil. Add the broccoli and tomatoes, simmer until slightly tender.
{3} Add the entire jar of pesto and the pasta shells. Mix very well. The pasta will start to absorb the chicken stock. Season with a little S&P. Cook until pasta is al dente.
{4} Add the cubed chicken and stir well.
{5} Plate it up – top with fresh basil, parm and crushed red pepper.
If you can make your own pesto (even better), but if you don’t have any in your freezer OR used up all of the basil in your garden (me), a good store bought jar will do just the trick!
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