Broth Pesto with Pasta, Peas, and Chicken

Broth Pesto with Pasta, Peas, and Chicken

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
elizabeth
Recipe by  elizabeth

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.

Share It

Reviews (4)

Rate This Recipe
Denali529
2

Denali529

Super awesome! Made my kitchen smell like Olive Garden. Thanks!

elaine
0

elaine

Delicious and easy!

laura3r
0

laura3r

This is really good and easy to make. I'll definitely be making it again whenever I am in a pasta mood. The ingredient amounts are good, but I added some extra pesto when it was all said and done because I love the stuff. The Quorn is a good substitute, but I still try not to eat it very often since it was created in a lab and I really don't know exactly what its made of (Google it for more info). If you're not used to vegetarian type substitutes like Quorn, make sure you cook it long enough. Make sure it's browned. Most things like this taste better when you cook it fully or slightly over-cook it, which is why I am guessing someone gave this a 1 star. My non-vegetarian friend loved it.

More Reviews

Similar Recipes

Pesto Pasta with Chicken
(454)

Pesto Pasta with Chicken

Teena's Spicy Pesto Chicken and Pasta
(255)

Teena's Spicy Pesto Chicken and Pasta

Phenomenal Chicken and Pasta in Creamy Pesto Sauce
(162)

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Spence's Pesto Chicken Pasta
(65)

Spence's Pesto Chicken Pasta

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes
(52)

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

PHILLY Chicken Alfredo Pesto Pasta
(26)

PHILLY Chicken Alfredo Pesto Pasta

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 59.1 g
  • 19%
  • Protein
  • 23.2 g
  • 46%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Teena's Spicy Pesto Chicken and Pasta

>

next recipe:

Pesto Pasta with Chicken