Savory Shallot-Basil Chicken & Broccoli over Fresh Pasta
This is a savory and healthy recipe that’s easier than it looks and it tastes fantastic! No need to haul out all the cookware for this one – you really only need one skillet and one pot! The best part is we’re offering you the fresh pasta for free! See the coupon below for details.
- 1 lg. boneless, skinless Rocky Jr. chicken breast, pounded to be 1″ thick and sliced into strips
- 5 shallots, sliced thin
- ½ container pesto sauce (we recommend Capellino pesto with pine nuts)
- 1 cup chicken broth
- 2 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- Salt & pepper to taste
- 2-3 Broccoli Crowns, chopped small
- 1 container of Saporito fresh pasta
- Basil leaves for garnish (optional)
In a large pot of salted water, boil the broccoli until tender. Scoop out the cooked broccoli and set aside, reserving the water. Using the same water, cook the pasta according to the directions on the package. Drain and set aside.
Meanwhile, heat 1 Tbsp. olive oil over med. heat. Sauté shallots, seasoned with a little salt & pepper, until tender. Remove shallots and set aside. In the same skillet, sauté the chicken with salt & pepper over med-high heat until cooked through. Remove from skillet.
In the same skillet – yes, the same one again – add the pesto, 1 Tbsp. olive oil and the broccoli. Mix together over high heat, and in the chicken broth a little at a time. Once mixed well, reintroduce the chicken breasts and stir to coat.
Once mixed, remove about ¼ of the sauce mixture and set aside. Add the cooked pasta to the skillet and mix well to coat.
Transfer pasta mix to a serving platter, top with the reserved sauce and garnish with basil.
*Cook’s note: If you’d like to reduce the amount of pasta, you can make up the difference with broccoli!