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Weaver Street Market: We Own It!
Chicken with Pasta and Broccoli Print E-mail
Chicken with Pasta and Broccoli

• 12 oz Bionaturae Pastas
• 1/2 lb fresh broccoli florets
• ~ 1/4 cup Zoe's Organic Extra Virgin Olive Oil
• 1 Tbsp minced garlic
• 4 Tbsp Pesto
• 1 3/4 cups of chopped tomatoes
• 3/4 cup grated Parmesan cheese
• 1 lb boneless Freebird all natural boneless Chicken Breast halves, cooked and chopped
• salt to taste
• ground black pepper to taste

1. In a large pot with boiling salted water cook the pasta until al dente. Drain.
2. Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan sauté the minced garlic and pesto sauce
in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
3. In a large bowl, toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture.
Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm. Great served with crusty bread or a tossed salad.


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