- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4 - 6
Directions
Step 1
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Season the diced chicken with salt and pepper; lightly brown all sides, approx. 3 min. Stir in the onion and garlic, cooking until the onion is softened, about 2 min.
Step 2
Mix in the uncooked pasta, broth and 1 cup (250 mL) water. Bring to a gentle simmer and cook uncovered, stirring occasionally, until the pasta is al dente and the sauce is thickened, approx. 11 min.
Step 3
Stir in the cream, peas and pesto; continue cooking uncovered about 2 min., or until peas are hot and bright green. Remove pan from heat, stir in ¼ cup (60 mL) Parmesan.
Step 4
Divide the pasta into four dishes. Sprinkle with remaining ¼ cup (60 mL) Parmesan to serve.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 690
- Fat:
- 27 g
- Saturated Fat:
- 11 g
- Carbs:
- 69 g
- Fibre:
- 5 g
- Sugar:
- 5 g
- Cholesterol:
- 125 mg
- Protein:
- 44 g
- Sodium:
- 1040 mg
