Broth Pesto with Pasta, Peas, and Chicken Recipe - Allrecipes.com
Broth Pesto with Pasta, Peas, and Chicken Recipe
  • READY IN 35 mins

Broth Pesto with Pasta, Peas, and Chicken

Recipe by  

"A deliciously creamy pasta dish that doesn't use any cream. The vegetable broth mixed with fresh pesto makes a very flavorful sauce. You can use real chicken but you should try the Quorn® stuff -- it's really good."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
  2. Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
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Footnotes

  • Cook's Notes
  • To make homemade pesto sauce, combine 3 cups chopped fresh basil, 1/2 cup baby spinach, 5 cloves of garlic, minced, 1/2 cup of pine nuts, and 1/2 cup of Parmesan cheese in a blender or food processor. Slowly add 1/2 cup olive oil while blending. Continue blending until desired consistency is reached; add fresh ground black pepper to taste.
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Reviews More Reviews

Jun 27, 2011

Super awesome! Made my kitchen smell like Olive Garden. Thanks!

 
Apr 06, 2014

Delicious and easy!

 

6 Ratings

Dec 13, 2013

This is really good and easy to make. I'll definitely be making it again whenever I am in a pasta mood. The ingredient amounts are good, but I added some extra pesto when it was all said and done because I love the stuff. The Quorn is a good substitute, but I still try not to eat it very often since it was created in a lab and I really don't know exactly what its made of (Google it for more info). If you're not used to vegetarian type substitutes like Quorn, make sure you cook it long enough. Make sure it's browned. Most things like this taste better when you cook it fully or slightly over-cook it, which is why I am guessing someone gave this a 1 star. My non-vegetarian friend loved it.

 
Oct 01, 2013

I didn't have green onions, so I subbed sweet. Didn't have shells so I subbed linguini. Can't have dairy, so I subbed oil for butter, and I made a homemade pesto with just basil and parsley with a bit of water in my blender. To make it go faster and use fewer pans I browned the onions and Quorn and then added broth, pesto, peas, and pasta. Then covered until pasta was soft, uncovered until water was pretty much gone. It was really good. My 7yo was just 'eh' about the Quorn, but she ate one serving anyway, and then got more peas and pasta, my 4yo loved all of it (and he is the picky one), my 11 month old only dropped some pasta on the ground, but ate all the peas and Quorn. I think the would be really good with the parmesan. Will defiantly add this to our meal rotation.

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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