Penne with Broccoli Pesto and Chicken

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The grand prize will allow you to soak in the secrets of the Mediterranean lifestyle and the rich history of olive oil. The grand prize winner will receive:
     Three-nights at Ville Campestri Hotel near Florence, Italy
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Penne with Broccoli Pesto and Chicken

Rating: 51

Serving Size: Serves 8

Penne with Broccoli Pesto and Chicken

Ingredients

  • 2 garlic cloves
  • 1 cup basil leaves, packed
  • 1/3 cup Pompeian OlivExtra® Premium Mediterranean Blend Oil
  • 1/3 cup grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound whole wheat penne pasta
  • 3 cups shredded, cooked chicken
  • 1 cup grape or cherry tomatoes, halved

Instructions

  1. Steam the broccoli for 6 minutes, then rinse with cool water and drain well. Pulse
  2. food processor bowl and process until pureed. Continue to process while drizzling
  3. in Pompeian OlivExtra® Premium Mediterranean Blend Oil. Puree until smooth, then
  4. add Parmesan, salt and pepper and process until well blended. Meanwhile, bring a
  5. 4-­quart pot of salted water to a boil. Add penne and cook for 12 minutes or until
  6. al dente. Set aside 1 cup pasta water and drain penne. Transfer penne to a large
  7. serving bowl and stir together with pesto, chicken and tomatoes and well blended,
  8. adding pasta water as needed to preferred consistency. Serve immediately.
http://mommayoungathome.com/homemaking/recipes-3/penne-with-broccoli-pesto-and-chicken/

Hungry for more?  Try this Penne Pasta with Pinenuts.

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