Broth Pesto with Pasta, Peas, and Chicken |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A deliciously creamy pasta dish that doesn't use any cream. The vegetable broth mixed with fresh pesto makes a very flavorful sauce. You can use real chicken but you should try the Quorn® stuff -- it's really good. 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 |
Directions:
1. 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.
2. 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.
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