Creamy Chicken and Broccoli Pasta

Today's recipe includes Rotisserie chicken which can be substituted for baked chicken breast or thighs.  By the way Farfalla is another name for Bow Tie pasta.
Let us know how your dish turns out!
We'll be back next week with another wholesome recipe.

Happy cooking,
Chef Dianne
Meal Makers, Inc.

Creamy Chicken Broccoli Pasta
Yields: 4 servings


2 c. broccoli florets

1 12 oz. box Farfalle Pasta
1 bunch fresh basil
2 clove garlic
1/4 cup olive oil
2 tsp. lemon zest
3 oz. Parmesan
6 oz. mascarpone or cream cheese
2 cups shredded rotisserie chicken
1/3 cup chopped toasted pecans (optional)
Kosher salt
Freshly Ground Pepper

Cook the broccoli in boiling salted water until tender, 5 minutes; remove to a bowl with a slotted spoon. Add pasta to water and cook according to package directions; drain.

Freshly ground black pepperess basil, garlic, oil, lemon zest, red pepper, and Parmesan in a food processer until finely chopped. Add broccoli and pulse until coarsely chopped, 4 to 6 times. Season with salt and black pepper.

Stir broccoli pesto and mascarpone into pasta until well coated; fold in chicken.
Adapted from Country Living