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Wednesday, August 16 2017

Say good-bye to bland marinara and hello to fresh pesto. This 20-minute meal also features deli-roasted chicken, broccoli, and roasted red peppers. For a creamier sauce consistency, stir in a sprinkling of Parmesan while the is still warm.


8 - ounces dried penne, mostaccioli, or bow tie pasta (4 cups)
2 - cups broccoli florets
1 - 7 ounce container purchased basil pesto (about 3/4 cup)
2 1/2 - cups coarsely chopped deli-roasted chicken (about 12 ounces)
1 - 7 ounce jar roasted red sweet peppers, drained and cut into strips
1/4 - cup finely shredded Parmesan cheese (1 ounce)
Finely shredded Parmesan cheese (optional)
1/2 - teaspoon coarsely ground black pepper


Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.

In a small bowl combine pesto and the reserved 1/2 cup pasta water. Add chicken, roasted peppers, and the pesto mixture to pasta in saucepan. Stir gently to mix. Cook over medium heat until heated through. Stir in the 1/4 cup Parmesan cheese.

Divide the pasta mixture among warm serving bowls. If desired, top with additional Parmesan cheese. Sprinkle with black pepper and serve immediately.

Nutrition Facts (Pesto Penne with Deli-Roasted Chicken)
Per serving: 672 kcal cal., 35 g fat (7 g sat. fat, 93 mg chol., 857 mg sodium, 53 g carb., 3 g fiber, 37 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email

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