Chicken Pesto Pasta

Maybe it's because I come home from work so zonked sometimes....(Gotta look into that!)  I am a big fan of one pot dinners...and easy clean up!

INGREDIENTS:

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon salt-free seasoning blend
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 cup uncooked gemelli or spiral pasta
• 2 cups fresh broccoli florets
• 1 cup frozen peas
• 1/3 cup prepared pesto

DIRECTIONS:

1.Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.

 

2.In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. 

 

3. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.

 

4.Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, 2-3 minutes longer or until pasta is tender and chicken is no longer pink, stirring occasionally. 

 

5.Add peas; heat through. Stir in pesto. 

 

Yield: 4 servings. 

 

Enjoy! Eat Well My Friends!