Broth Pesto with Pasta, Peas, and Chicken1 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“A deliciously creamy pasta dish that doesn't use any cream. The vegetable broth mixed with fresh pesto makes a very flavorful sauce. You can use real chicken but you should try the Quorn® stuff -- it's really good.” - by elizabeth
Original recipe yields 4 servings
- Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
- Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
Amount Per Serving (4 total)
- 417 cal
- 11.5 g
- 59.1 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe More Reviews
Teena's Spicy Pesto Chicken and Pasta
Pesto Pasta with Chicken
Just swipe to see more like this.