Ingredients
4
4 servings
- •6 ounces boneless, skinless chicken breast, thinly sliced
- •½ teaspoon Italian seasoning
- •¼ teaspoon salt
- •1 pinch ground black pepper
- •1 tablespoon butter
- •1 clove garlic, minced
- •3 cups chicken broth
- •6 ounces gemelli pasta
- •3 cups small broccoli florets
- •1 cup grape tomatoes, halved
- •½ cup shaved Parmesan cheese
- •¼ cup whipping cream
- •¼ cup fresh basil pesto
- •¼ teaspoon cayenne pepper (Optional)
Instructions
- Season chicken with Italian seasoning, salt, and pepper.
- Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
- Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
- Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 439
- Carbohydrate: 40g
- Fat: 21g
- Fiber: 4g
- Protein: 24g
- Sugar: 4g
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