Chicken Pesto Pasta

Ingredients:

• 1 lb fresh chicken breast, boneless & skinless (cut into cubes)
• 1/4 cup Greek salad dressing/marinade
• 1/2 green pepper, sliced
• 1 carrot, thick shredded
• 2 plum tomatoes, diced
• 8 small fresh asparagus tips
• 4-5 large fresh basil leaves, chopped
• 1/4 head of Savoy cabbage, shredded thin
• 2 large handfuls baby spinach
• 1 packet pesto seasoning
• 1 (14 oz can) chicken broth
• 1 can water
• 2 Tbsp sugar
• seasonings; start with a 1/4 tsp of each, then taste test.. black pepper, season salt, minced garlic, minced onion, & oregano
• 1/2 lb angel hair pasta, cooked
• 2 Tbsp butter

 

 

Steps:

1. Cut up chicken and put it in a zip up bag with marinade. Refrigerate for at least 2 hours.

 
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2. Using a deep covered skillet, pour chicken and marinade into a hot skillet. Toss it and turn until all sides are golden brown.

 
3. Add all the seasonings. Stir, add chicken broth and water. Bring to a boil and then let it simmer.

 
4. Add, carrots, green peppers, tomatoes, basil, and asparagus, stirring well.

 
5. Meanwhile, put on the water for pasta and cook the angel hair. When cooked, drain, add butter and cover.
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6. Add cabbage and baby spinach stir in gently. Cover for 5 minutes. It is now ready to serve.

 

 
7. Serve with the pasta in a deep dish bowl. Put spoonfuls of chicken and vegetables and sauce over it. I added a sprinkle of Parmesan cheese and it tasted wonderful. Enjoy!