Farfalle with chicken, broccoli with pesto genovese

stampa

With some help from our friends at Barilla headquarters in Italy, here is a great farfalle with chicken, broccoli with pesto Genovese the whole family will love.

Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
15'

 
400 g 
 broccoli, cut into small florets
 
350 g  
 extra virgin olive oil
 
1 tablespoon  
 chicken breasts, thinly sliced
 
2 x 250 g  
 green shallots, trimmed, thinly sliced
 
6 long  
 semi dried tomatoes, thinly sliced
 
1/2 cup  
 Barilla Pesto Genovese
 
1 jar  
 Freshly chopped flat leaf parsley, to garnish
 
 

1

Heat the oil in a large non stick frying pan over a high heat. Add the chicken, cook stirring occasionally for 3-4 minutes or until golden. Add the shallots, cook stirring for 1-2 minutes further.

1

Meanwhile, cook the farfalle in a large saucepan of lightly salted water according to the packet instructions or until al dente, adding the broccoli for the last 3 minutes of the cooking time. Drain, reserving 60ml (1/4 cup) of the pasta cooking liquid.

1

Add the pasta, cooking liquid and semi dried tomatoes to the pan with the chicken, cook for a further 2 minutes, then remove from the heat and stir through the pesto. Divide between serving plates, garnish with freshly chopped parsley.

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Ingredient:
cerca
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