Creamy Pesto Chicken with Bacon & Veggies
What you need:
- 2 Tbsp. EVOO
- 2 chicken breasts, seasoned with salt and pepper
- 1 lb. mini bowties
- 2 Tbsp. EVOO
- 1 medium onion, diced
- 3/4 cup red bell pepper, diced
- 2 Tbsp. minced garlic
- 4 cups broccoli florets
- 15 oz. white beans
- 15 oz. chicken broth
- 1 cup heavy whipping cream
- 1/2 cup prepared basil pesto (I used this one from Savory Sweet Life)
- 1/2 cup grated Parmesan
- 1 cup bacon, cooked and crumbled
Directions:
- Heat 2 Tbsp. EVOO in a skillet over medium-high heat. Brown chicken for 4 minutes on each side or until cooked through. Remove to a plate and set aside.
- Cook bowties al dente, rinse, and drain. Set aside.
- Heat 2 Tbsp. EVOO in a large pot over medium heat. Add onion, pepper, garlic, and broccoli. Saute for 10 minutes.
- Meanwhile, slice chicken into strips, cubes, or bite-size pieces - whatever you prefer. Set aside.
- Stir in beans, broth, cream, pesto, and Parmesan. Reduce heat to low. Simmer for 5 to 10 minutes to heat everything through.
- Add bacon, pasta, and chicken. Heat through.
Recipe from Picky Palate