Harriett’s Pesto Pasta with Chicken Broccoli
2 boneless, skinless chicken breasts
Salt and pepper
2 large broccoli crowns, separated into florets
1 tbsp. Garlic Olive Oil from The Olive Tap
2 tbsp. Italiano Extra Virgin Olive Oil from The Olive Tap
1 large red bell pepper, cut into strips
1 cup pesto sauce
1/8 cup Italiano Extra Virgin Olive Oil from The Olive Tap
12 oz. pasta
Cut chicken breasts into bite-size pieces and sprinkle with salt and pepper. Steam broccoli until just tender, then remove from heat. In medium skillet, heat the Garlic Olive Oil and 2 tablespoons of the Italiano. Add chicken and sauté until chicken is just done. Add bell pepper and broccoli and remove from heat.
In a small bowl, combine pesto and 1/8 cup of Italiano. Mix well.
Cook the pasta al’dente.
Toss together chicken mixture, pesto, and pasta. Serve immediately with
parmigiano and warm Italian bread.
Harriett & Mario
Recipe courtesy of Harriett Barry