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Pesto Chicken Pasta with Mushrooms and Broccoli
4.3 from 18 votes

Pesto Chicken Pasta with Mushrooms and Broccoli

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

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

Ingredients

Pesto Sauce:
  • 2 cups basil fresh
  • 1/2 cup walnut raw
  • 2 Tbsp cider vinegar
  • 1/2 tsp salt sea salt
  • 1/3 cup avocado oil or olive oil
For the Pasta:
  • 2 Tbsp avocado oil
  • 8 ounces baby bella mushroom chopped
  • 1 broccoli or bunch broccolini, medium crown
  • 1 lb chicken breast chopped, boneless skinless
  • 1 pasta noodle 12-ounce package, gluten-free
  • salt to taste, sea salt

Instructions

Make the Pesto Sauce:
    Cup of Yum
  1. 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
  2. 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:
  1. Cook pasta according to package instructions (note: I usually cook mine a few minutes less than is suggested on the package).
  2. 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.
  3. 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.
  4. 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.
  5. 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). 
  6. Taste the pasta for flavor and add sea salt (and/or parmesan cheese!) to taste.

Nutrition Information

Serving 1Serving Calories 676kcal (34%) Carbohydrates 73g (24%) Protein 36g (72%) Fat 27g (42%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 4 to 6 Servings

Amount Per Serving

Calories 676

% Daily Value*

Serving 1Serving
Calories 676kcal 34%
Carbohydrates 73g 24%
Protein 36g 72%
Fat 27g 42%
Fiber 4g 16%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.