Recipe of Jamie Oliver Creamy Pesto Pasta With Chicken, Asparagus & Brocolli

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, creamy pesto pasta with chicken, asparagus & brocolli. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook creamy pesto pasta with chicken, asparagus & brocolli using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. Make ready 150 g pasta (dried weight),
2. Prepare 2 chicken thighs, skins & bones removed, fat trimmed,
3. Take Around 8 spears of asparagus, ends trimmed off, chopped,
4. Get Some florets of brocolli, around 150g worth,
5. Get 4 tbsp reduced fat pesto,
6. Make ready 3 tbsp fat free quark or Greek yogurt,
7. Get 1/2 reduced salt chicken stock cube, in 250ml boiled water,
8. Prepare 1/2 tsp dried thyme,
9. Get Salt and pepper to season
10. Make ready Spray cooking oil
11. Make ready To serve:
12. Make ready Grated Parmigianino Reggiano cheese (optional)

Steps to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. 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.
2. 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.
3. 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.
4. 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.
5. Season with a little more salt and pepper to taste, serve up and grate over some cheese. Enjoy! :)

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