Broccoli Pesto Pasta with Grilled Chicken Thighs
Creamy Broccoli Pesto Penne with Tender Grilled Chicken Thighs
Ingredients:
2 boneless, skinless chicken thighs
2 cups broccoli florets
1/3 cup unsalted sunflower seeds (or pine nuts)
1/2 cup grated Parmesan cheese (optional)
2 cloves garlic
1/3 cup olive oil
Juice of half a lemon
Salt and pepper to taste
8 oz penne pasta (or pasta of choice)
Fresh basil leaves, for garnish
Directions:
Bring a large pot of water to a boil. Add broccoli and cook for 3–4 minutes until tender. Remove with a slotted spoon and set aside. In the same water, cook pasta according to package instructions. Drain and set aside.
In a food processor, blend broccoli, sunflower seeds, Parmesan (if using), garlic, olive oil, lemon juice, salt, and pepper until smooth and creamy. Adjust consistency with a splash of warm pasta water if needed.
Season chicken thighs with salt and pepper. Grill over medium-high heat for 6–7 minutes per side, or until cooked through and nicely charred. Let rest, then slice into strips.
Toss cooked pasta with broccoli pesto until well coated. Serve topped with grilled chicken and a few fresh basil leaves.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings