Creamy Pesto Pasta with Chicken and Broccoli

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  8 oz Pasta, Farfalle (Bow Tie), White, Dry
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  8 oz Broccoli
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 cup Basil Pesto, Prepared
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  0.5 cup Low Sodium Chicken Broth
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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the farfalle pasta and cook 7–8 minutes over high heat, stirring occasionally, until tender but still slightly firm in the center. Add the broccoli florets and cook 2–3 minutes over high heat until the broccoli is bright green and tender-crisp. Drain in a colander and set aside.
2. 2While the pasta cooks, cut the chicken breast into ½-inch pieces. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
3. 3Add the chicken pieces to the hot skillet and cook 5–7 minutes over medium-high heat, stirring occasionally, until the outside is opaque white and the internal temperature reaches 165°F.
4. 4Pour the chicken broth into the skillet with the chicken and bring to a gentle simmer over medium heat, about 1–2 minutes. Add the cream cheese (cut into small pieces) and basil pesto, then stir continuously 2–3 minutes over medium heat until the cream cheese melts completely and the sauce is smooth and creamy.
5. 5Add the drained pasta and broccoli to the skillet and toss to coat evenly in the sauce, cooking 1–2 minutes over medium heat until heated through. If the sauce is too thick, add a splash more chicken broth and stir until you reach desired consistency.
6. 6Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.