Steps to Make Award-winning Creamy Pesto Pasta With Chicken, Asparagus & Brocolli

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, creamy pesto pasta with chicken, asparagus & brocolli. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook creamy pesto pasta with chicken, asparagus & brocolli using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. Take 150 g pasta (dried weight),
2. Get 2 chicken thighs, skins & bones removed, fat trimmed,
3. Prepare Around 8 spears of asparagus, ends trimmed off, chopped,
4. Make ready Some florets of brocolli, around 150g worth,
5. Take 4 tbsp reduced fat pesto,
6. Take 3 tbsp fat free quark or Greek yogurt,
7. Prepare 1/2 reduced salt chicken stock cube, in 250ml boiled water,
8. Make ready 1/2 tsp dried thyme,
9. Prepare Salt and pepper to season
10. Prepare Spray cooking oil
11. Take To serve:
12. Take Grated Parmigianino Reggiano cheese (optional)

Instructions to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. Begin to cook the pasta according to packet instructions. Meanwhile heat a large high sided frying pan up over a medium heat. Add in some oil and once hot add in the chicken thigh, (cut it into small bite sized pieces). Brown off the chicken and season with pepper and add the dried thyme. Stir together. Add in the stock. Bring to a simmer.
2. After simmering the chicken for around 3-4 minutes add in the chopped florets of brocolli and asparagus. Continue to simmer gently until the water begins to reduce down. Once the pasta is cooked drain it off and set aside.
3. Once the water in the frying pan has reduced down by around 95%, (so there's not much left), add in the drained pasta and stir together gently. Remove from the heat.
4. Add in the pesto and stir through. Then add in the quark/Greek yogurt and combine until a creamy green sauce is created that coats all the ingredients.
5. Season with a little more salt and pepper to taste, serve up and grate over some cheese. Enjoy! :)

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