Farfalle with chicken, broccoli with pesto genovese

Name: Farfalle with chicken, broccoli with pesto genovese
Ingredients: 400g Barilla farfalle pasta; 350g broccoli, cut into small florets; 1 tbsp extra virgin olive oil; 2 x 250g chicken breasts, thinly sliced; 6 long green shallots, trimmed, thinly sliced; 1/2 cup semi dried tomatoes, thinly sliced; 1 jar Barilla Pesto Genovese; Freshly chopped flat leaf parsley, to garnish

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Servings: 4

Cost: $6.23 /serving

Author : Not available

pan fry boil winter

Farfalle with chicken, broccoli with pesto genovese

Ingredients

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400 grams Barilla farfalle pasta350 grams broccoli, cut into small florets1 tbsp extra virgin olive oil2 x 250 grams chicken breasts, thinly sliced6 long green shallots, trimmed, thinly sliced1/2 cup semi dried tomatoes, thinly sliced1 jar Barilla Pesto GenoveseFreshly chopped flat leaf parsley, to garnish

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Instructions

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Step 1

Heat the oil in a large non stick frying pan over a high heat. Add the chicken, cook stirring occasionally for 3-4 minutes or until golden. Add the shallots, cook stirring for 1-2 minutes further.

Step 2

Meanwhile, cook the farfalle in a large saucepan of lightly salted water according to the packet instructions or until al dente, adding the broccoli for the last 3 minutes of the cooking time. Drain, reserving 60ml (1/4 cup) of the pasta cooking liquid.

Step 3

Add the pasta, cooking liquid and semi dried tomatoes to the pan with the chicken, cook for a further 2 minutes, then remove from the heat and stir through the pesto. Divide between serving plates, garnish with freshly chopped parsley.