Penne with Broccoli Pesto and Chicken

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Penne with Broccoli Pesto and Chicken

Rating: 51

Serving Size: Serves 8

Penne with Broccoli Pesto and Chicken


  • 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


  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.

Hungry for more?  Try this Penne Pasta with Pinenuts.

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