Pesto Chicken Pasta with Mushrooms and Broccoli

Name: Pesto Chicken Pasta with Mushrooms and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 Servings
Ingredients: 2 cups fresh basil; 1/2 cup raw walnuts; 2 Tbsp cider vinegar; 1/2 tsp sea salt; 1/3 cup avocado oil; 2 Tbsp avocado oil; 8 ounces baby bella mushrooms; 1 medium crown broccoli; 1 lb boneless skinless chicken breasts; 1 12-ounce package gluten-free pasta noodles; sea salt

User Reviews

4.3

18 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 to 6 Servings
Calories
676 kcal
Course
Main Course
Cuisine
Italian

Pesto Chicken Pasta with Mushrooms and Broccoli

Tyler Espinosa

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Gluten-Free Chicken Pasta with mushrooms, broccoli, and pesto is loaded with flavor!

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Ingredients

Servings

Pesto Sauce:

2 cups fresh basil
1/2 cup raw walnuts
2 Tbsp cider vinegar
1/2 tsp sea salt
1/3 cup avocado oil or olive oil

For the Pasta:

2 Tbsp avocado oil
8 ounces baby bella mushrooms chopped
1 medium crown broccoli or bunch broccolini
1 lb boneless skinless chicken breasts chopped
1 12-ounce package gluten-free pasta noodles
sea salt to taste

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Instructions

Make the Pesto Sauce:

Preheat the oven to 350 degrees F and spread the raw walnuts on a baking sheet. Roast 3 to 5 minutes, or until walnuts are golden-brown. Allow walnuts to cool at least 5 minutes
Transfer walnuts to a food processor, along with the basil, cider vinegar, and sea salt. Pulse until ingredients are chopped. Turn the food processor on and slowly stream the oil through the hole in the top until combined. If desired, add more oil for a thinner consistency. Set aside until ready to use.

Make the Pasta:

Cook pasta according to package instructions (note: I usually cook mine a few minutes less than is suggested on the package).
Heat a large non-stick skillet to medium and add the mushrooms and broccoli. Cook, stirring occasionally until mushrooms are golden-brown and soft, about 5 to 8 minutes.
Scoot the vegetables off to the side of the skillet and add the chopped chicken. Brown 2 to 3 minutes, then stir into the vegetables to combine.
Transfer all of the pesto sauce to the skillet and stir well. Cover and cook 5 to 8 minutes, until chicken has cooked through (note: reduce heat to medium-low if mixture is boiling out of control). Uncover and continue cooking until any excess moisture has burned off.
Transfer the cooked pasta noodles to the skillet with the chicken and veggies and carefully stir together (I use a spatula to fold everything together to avoid noodle breakage).
Taste the pasta for flavor and add sea salt (and/or parmesan cheese!) to taste.