Broth Pesto With Pasta, Peas, And Chicken – a delicious recipe with vegetable broth, pasta, butter, spring onions, sweet peas, pesto sauce. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
2
Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
225
kcal
Calories
4
g
Fat
30
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups reduced-sodium vegetable broth, 1 (8 ounce) package seashell pasta, 1 tablespoon butter, 2 tablespoons chopped spring onions, and more.
Yes, Broth Pesto With Pasta, Peas, And Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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