Fast Chicken Pesto and Broccoli Pasta

Instructions

1. 1

   Bring a large pot of water to a boil. Add the fusilli and cook according to the package directions until al dente.

2. 2

   Add the broccoli florets to the pasta pot during the final 3–4 minutes of cooking.

3. 3

   While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the sliced chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through with an internal temperature of 74°C (165°F).

4. 4

   Reserve about 250 ml of the pasta cooking water, then drain the fusilli and broccoli.

5. 5

   Reduce the skillet heat to low. Add the drained pasta, broccoli, basil pesto, and cherry tomatoes to the cooked chicken.

6. 6

   Toss everything together, adding the reserved pasta water a little at a time until the pesto evenly coats the pasta and forms a light sauce.

7. 7

   Remove the skillet from the heat, stir in most of the grated Parmesan, and toss well.

8. 8

   Divide among serving dishes and finish with the remaining Parmesan. Serve immediately.