One-pan Pesto Chicken Pasta

Instructions

Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the chicken, salt and pepper. Cook, stirring, for 3-5 minutes until the chicken is just cooked through. Set aside. Add the butter and, once melted, add the garlic. Cook, stirring, for 30 seconds. Add the chicken stock and cream. Bring to a gentle simmer. Add the uncooked pasta, bring to a simmer, then cook for 4 minutes, uncovered, stirring occasionally. Scatter the broccoli (or vegetables of choice) on top of the pasta (see note 1). Place the lid on and cook for an additional 4 minutes, shuffling the pasta gently using your wooden spoon as required to ensure the pasta doesn’t stick to the bottom of the pan. Return the chicken to the pan and stir through the pesto and parmesan. Season with salt and pepper to taste, add fresh basil leaves and enjoy!

• Olive oil Notes: 2 tbsp
• boneless Notes: 500 g, 1 lb 2 oz, skinless chicken breasts, diced
• sea salt flakes Notes: 1 tsp, plus extra to taste

  Optional
• 1⁄2 tsp freshly cracked black pepper Notes: plus extra to taste

  Optional
• 21⁄2 tbsp unsalted butter
• freshly minced garlic Notes: 1 tbsp
• chicken stock Notes: 3 cups, 750 ml
• 11⁄2 cups thickened cream Notes: 375 ml, heavy
• short pasta Notes: 250 g, 9 oz, that takes between 8-9 minutes to cook
• head of broccoli Notes: 1, or 2 cups vegetables of choice, cut into florets, stalk finely sliced
• pesto Notes: 2 tbsp, store-bought or homemade
• freshly grated Parmesan Notes: 1 cup, 100 g
• fresh basil leaves Notes: to serve