Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, creamy pesto pasta with chicken, asparagus & brocolli. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Creamy Pesto Pasta With Chicken, Asparagus & Brocolli is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook creamy pesto pasta with chicken, asparagus & brocolli using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. Make ready pasta (dried weight),
2. Make ready chicken thighs, skins & bones removed, fat trimmed,
3. Make ready Around 8 spears of asparagus, ends trimmed off, chopped,
4. Prepare Some florets of brocolli, around 150g worth,
5. Prepare reduced fat pesto,
6. Make ready fat free quark or Greek yogurt,
7. Prepare reduced salt chicken stock cube, in 250ml boiled water,
8. Get dried thyme,
9. Prepare Salt and pepper to season
10. Prepare Spray cooking oil
11. Take To serve:
12. Take Grated Parmigianino Reggiano cheese (optional)

Instructions to make Creamy Pesto Pasta With Chicken, Asparagus & Brocolli:

1. Begin to cook the pasta according to packet instructions. Meanwhile heat a large high sided frying pan up over a medium heat. Add in some oil and once hot add in the chicken thigh, (cut it into small bite sized pieces). Brown off the chicken and season with pepper and add the dried thyme. Stir together. Add in the stock. Bring to a simmer.
2. After simmering the chicken for around 3-4 minutes add in the chopped florets of brocolli and asparagus. Continue to simmer gently until the water begins to reduce down. Once the pasta is cooked drain it off and set aside.
3. Once the water in the frying pan has reduced down by around 95%, (so there's not much left), add in the drained pasta and stir together gently. Remove from the heat.
4. Add in the pesto and stir through. Then add in the quark/Greek yogurt and combine until a creamy green sauce is created that coats all the ingredients.
5. Season with a little more salt and pepper to taste, serve up and grate over some cheese. Enjoy! :)

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