Farfalle with chicken, broccoli with pesto genovese


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
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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


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.


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.


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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