Pasta & Broccoli Tossed in Sun-Dried Tomato Pesto

1 cup sun-dried tomatoes
2 cups chicken stock
1/3 cup almonds
3 cloves garlic
1 Tbl rosemary leaves, fresh
½ tsp kosher salt
¼ tsp black pepper
½ tsp crushed red pepper
¾ cup olive oil
1 chicken breast, thinly sliced
1 tsp garlic powder
1 tsp olive oil
8 oz pasta, half a box
16 oz frozen broccoli


  1. In a microwave safe bowl, combine tomatoes and chicken stock and microwave for 2 minutes.
  2. Allow tomatoes to sit in broth for at least another 5 minutes to absorb liquid.
  3. Add almonds, garlic, rosemary leaves, salt, pepper, crushed red pepper to food processer.
  4. Roughly pulse.
  5. Drain tomatoes from stock, add to processor, add half of olive oil and process.
  6. Slowly drizzle in remaining olive oil. Set aside.
  7. Bring a pot of water to a boil.
  8. Add half of the box of pasta and cook according to directions.
  9. When there is about 1 minute left, add the bag of frozen broccoli and allow the water to come to a boil and immediately drain.
  10. Heat olive oil in a sauté pan.
  11. Add the chicken breast slices, sprinkle garlic powder.
  12. Cook until cooked through, about 7-9 minutes.
  13. For the meal, scoop pasta and broccoli into a bowl. Top with a few pieces of chicken. Add two dollops of sauce (about 2 tablespoons).

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