Broth Pesto with Pasta, Peas, and Chicken

Broth Pesto with Pasta, Peas, and Chicken

elizabeth

"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

35 m servings 417 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

Read all reviews 7
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Super awesome! Made my kitchen smell like Olive Garden. Thanks!

I leave out the meat substitute and often have this as a side dish with a meal. My girls are especially fond of peas and love helping with this quick recipe. I've even added roasted Brussels spr...

Good as is. I made with regular chicken broth and real chicken, but you need to use low sodium broth as it will be way too salty.

Made 1/2 recipe. I would give it five stars if I followed the recipe. I used Brown rice pasta, four ice cubes of frozen home made pesto. Added chopped sweet peppers for color, garlic and salt. L...

Delicious and easy!

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 do...

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...

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