CREAMY BROCCOLI PESTO PASTA WITH GRILLED CHICKEN

By grinder

Ingredients

• Pesto:
• 2 cups {7oz} steamed broccoli florets, cooled to room temp*
• 1.5 cups {16 large basil leaves-1/3 cup packed}
• 4 medium cloves garlic, roughly chopped
• 2 tablespoons all-natural, freshly grated parmesan cheese
• 2 tablespoons all-natural low-sodium vegetable broth
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• Simple Grilled Chicken:
• 4 {4oz} trimmed, boneless, skinless chicken breasts
• Olive oil spray {from a spray bottle, not a store-bought, pre-filled one that contains propellant}
• Salt and pepper, to taste
• Pasta:
• 9 oz. uncooked whole-wheat pasta shells
• 1.5 cups “Broccoli Pesto”
• 1.5 lbs. sliced Chicken
• 18 cherry tomatoes, cut in half

Preparation

Step 1

*Make Sure Your Steamed Broccoli Is Well Drained Before You Process It, Otherwise It Will Water Down The Pesto

PESTO:
Add broccoli, basil, garlic and parmesan to the bowl of a food processor fitted with a chopping blade. Pulse several times until the ingredients are finely chopped. Pause food processor to scrape down the bowl and add broth and oil. Process until the mixture is finely chopped and somewhat smooth {it should resemble a traditional basil pesto} Spoon the broccoli mixture into a medium glass or plastic bowl. Add yogurt and salt and stir until well combined. Season with pepper. Use immediately or store in an airtight plastic container up to 2 days.
¼ Cup= 46 Calories/5g Protein/4g Carbs/