Chicken, Tomato, and Broccoli Pesto Pasta

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Yield: 2 1x

Ingredients

For the Pasta:

1/2 a head of broccoli florets
1 package of Brown Rice Pasta*

For the Sauce:

1/2 lb of chicken chopped
2 cloves of garlic (chopped)
1/2 onion (diced)
a handful of grape tomatoes
Juice of 1/2 to 1 lemon
1 tablespoon of extra virgin olive oil
1/2 cup to 1 cup of Organic Chicken Broth

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Instructions

Cook the brown rice pasta according to package instructions (each brand of pasta is different and should always be cooked according to the package for optimal results!–my Italian friend informed me of this.)
Set a timer to sound for five minutes before the pasta should be cooked.
While this is cooking, saute the onions in the olive oil over medium heat for two minutes
Add the chicken and the garlic and cook until chicken is browned.
At this point, the timer for the pasta may have sounded. If it has, add the broccoli directly to the water in which the pasta is cooking.
Set the timer for another five minutes.
Add a half of cup of broth and 1/2 a lemon to the pan with the chicken.
Add the tomatoes.
Reduce the liquid in the pan by bringing to a boil.
Add more lemon, broth, salt, and pepper to taste.
Strain the pasta and broccoli.
Add two servings of pasta and a lot of the broccoli to the sauce.*
Turn off the heat, plate it up, and enjoy!

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Notes

* I cooked the entire package of pasta to keep some leftovers in the fridge. However, I did not mix the entire box with the sauce. I took used only enough for two large servings.

Find it online: https://cleancuisine.com/grocery-shopping-on-a-budget/

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