Name: Farfalle with chicken, broccoli with pesto genovese
Yield: 1
Ingredients: 400g farfalle pasta; 350g broccoli, cut into small florets; 18.20 gm extra virgin olive oil; 2 x 250g chicken breasts, thinly sliced; 6 long green shallots, trimmed, thinly sliced; 125.00 ml semi dried tomatoes, thinly sliced; 1 jar Pesto Genovese; Freshly chopped flat leaf parsley, to garnish

Farfalle with chicken, broccoli with pesto genovese

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Delicious farfalle pasta with chicken, broccoli, and homemade pesto Genovese for a family favorite.

Ingredients:

400g farfalle pasta
350g broccoli, cut into small florets
2 x 250g chicken breasts, thinly sliced
6 long green shallots, trimmed, thinly sliced
125.00 ml semi dried tomatoes, thinly sliced
1 jar Pesto Genovese
Freshly chopped flat leaf parsley, to garnish

Instructions:

Begin by heating oil in a large non-stick pan over high heat. Cook the chicken until golden, stirring occasionally for 3-4 minutes. Then, add the shallots and cook for an additional 1-2 minutes, continuing to stir.
Cook the farfalle in a pot of lightly salted water following packet instructions until al dente. Add the broccoli for the last 3 minutes of cooking. Reserve 60ml (1/4 cup) of the pasta cooking liquid before draining.
Combine the pasta, cooking liquid, and semi dried tomatoes with the chicken in the pan. Cook for an additional 2 minutes, then remove from heat and mix in the pesto. Serve on plates and top with freshly chopped parsley for a delightful presentation.

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