Pasta with Pesto Chicken and Broccoli

Instructions

Pesto

1. Using a food processor, chop the two peeled garlic cloves.
2. Add in the pine nuts (or walnuts) and the shredded Reggiano-Parmigiano.
3. Pour in about half of the extra virgin olive oil and pulse on the food processor setting.
4. After it has mixed well, squeeze half of the basil. Sprinkle in the salt and pulse. Slowly add the remaining olive oil.
5. Turn off the food processor. Taste. Add more basil to taste. (If it tastes a bit spicy you added too much basil. Add more of the other ingredients until it balances out).

Chicken

1. Crush 4-6 cloves of garlic and marinate the chicken breasts with the garlic and some of the pesto sauce.
2. Heat 1/4 cup of extra virgin olive oil in a saute pan on medium-high.
3. Cook the pesto-marinated chicken about 4 minutes on each side, slowly adding more of the pesto sauce (and olive oil) as needed.
4. Add in the frozen broccoli florets and 2 tbsp of water, and reduce heat to medium-low. (If needed, thaw the broccoli in a shallow bowl of water; drain; add to pan).
5. In a separate sauce pan, cook the pasta until al dente.
6. Once the broccoli florets have softened, add the cooked pasta and any remaining pesto sauce and mix well. Cook for another 5 minutes.
7. Sprinkle with shaved parmesan cheese (optional). Serve.