Broccoli Pasta Recipe

Serves/Makes: 4 servings

Ingredients:

• 2 heads broccoli, cooked and strained
• 1/3 cup freshly grated Parmesan cheese
• 1 bunch basil leaves, about 1/2 cup
• 1/2 to 1 cup chicken stock
• 2 cloves garlic, minced
• 1 tbsp parsley, fresh
• 2 large boneless, skinless chicken breasts
• 1 large onion, sliced in wedges
• 10-12 button mushrooms, sliced 1/4 inch
• 1 1/2 tbsp olive oil
• 4 cups rigatoni, or choice of pasta
• Salt and pepper to taste

How to cook Broccoli Pesto:

• Put a large pot of water and 1 tsp salt on the stove and bring to a boil.
• In a food processor, puree broccoli, basil, parsley, garlic and 1/2 cup chicken broth.
• Should be the consistency of a thick tomato sauce, if not, add some more stock.
• Place sauce into a pot on medium low heat, stirring frequently.
• Slice chicken into long strips and salt and pepper them.
• Heat up 1 tbsp oil in a frying pan.
• Once heated, put chicken in and cook until light golden at a medium high temperature.
• Add chicken to sauce.
• Once sauce is heated, add Parmesan cheese.
• Once water comes to a boil, add pasta.
• Heat up 1/2 tbsp olive oil.
• Add onions and cook for 2 minutes on medium high.
• Add mushrooms and cook until a golden brown and add to sauce.
• Adjust sauce as needed with salt and pepper.

This recipe for Broccoli Pesto serves/makes: 4 servings.