Broth Pesto with Pasta, Peas, and Chicken recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 4 cups reduced-sodium vegetable broth 1 (8 ounce) package seashell pasta 1 tablespoon butter 2 tablespoons chopped spring onions 1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders 1 cup sweet peas 3 tablespoons pesto sauce, or more to taste
Nutrition Info
- 417.3 caloriescarbohydrate: 59.1 gcholesterol: 11.4 mgfat: 11.5 gfiber: 6.8 gprotein: 23.2 gsaturatedFat: 4 gservingSize: -sodium: 740.9 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Broth Pesto with Pasta, Peas, and Chicken
Directions
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Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
Heat the butter in a skillet over medium heat, and stir in half the spring onions, cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.