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Composition - Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:
- Take 150 g for pasta (dried weight),
- Require 2 for chicken thighs, skins & bones removed, fat trimmed,
- Take Around 8 spears of asparagus, ends trimmed off, chopped,
- Get Some florets of brocolli, around 150g worth,
- Get 4 tbsp - reduced fat pesto,
- Make ready 3 tbsp for fat free quark or Greek yogurt,
- Make ready 1/2 of reduced salt chicken stock cube, in 250ml boiled water,
- Require 1/2 tsp - dried thyme,
- Give - Salt and pepper to season
- Take of Spray cooking oil
- Require To serve:
- Prepare for Grated Parmigianino Reggiano cheese (optional)
Creamy Pesto Pasta With Chicken, Asparagus & Brocolli how to cook:
- Begin to cook the pasta according to packet instructions. Meanwhile heat a large high sided frying pan up over a medium heat. Add in some oil and once hot add in the chicken thigh, (cut it into small bite sized pieces). Brown off the chicken and season with pepper and add the dried thyme. Stir together. Add in the stock. Bring to a simmer.
- After simmering the chicken for around 3-4 minutes add in the chopped florets of brocolli and asparagus. Continue to simmer gently until the water begins to reduce down. Once the pasta is cooked drain it off and set aside.
- Once the water in the frying pan has reduced down by around 95%, (so there's not much left), add in the drained pasta and stir together gently. Remove from the heat.
- Add in the pesto and stir through. Then add in the quark/Greek yogurt and combine until a creamy green sauce is created that coats all the ingredients.
- Season with a little more salt and pepper to taste, serve up and grate over some cheese. Enjoy! :)
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