One of our favorite childhood dishes is now in easy pasta bake form. We combine chicken, broccoli and pasta with fragrant and herbaceous pesto to form a well-balanced and kid-friendly dinner. Finish this simple dish by broiling with mozzarella and parmesan cheeses and you have the melty, cheesy and pesto-y dish you’ve been waiting for. You can even use ingredients from your protein box or your smart meals for this dish.
Chicken Pesto Pasta Bake
- 1 lb boneless skinless chicken breast
- 10 oz broccoli florets
- 10 oz pasta such as rigatoni or rotini
- ½ cup pesto (homemade or store bought)
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
Salt and pepper chicken breast then vacuum seal (here’s our DIY vacuum sealing guide). Place the chicken in a Suvie pan, cover with water and load into upper right cooking zone.
Place sliced broccoli in another Suvie pan. Load into the upper left cooking zone.
Put pasta in the starch pan and load into Suvie. Fill the reservoir, enter cook settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 155°F for 1 hour
Vegetable: 10 minutes
Starch: 10 minutes
After the cook, remove the chicken breast from Suvie pan, pat pan and chicken dry. Cut chicken into bite size chunks and add to a large mixing bowl. Drain excess water from broccoli pan, add broccoli to the bowl with the chicken and pat the broccoli pan dry. Add pasta to the bowl along with the pesto. Toss until ingredients are all well coated in pesto (adding more pesto if needed).
Divide the contents of the bowl into two Suvie pans. Sprinkle with mozzarella and parmesan cheeses then broil for 7 minutes rotating pans halfway through cooking.
Remove pans when cheese is browned and bubbling, serve immediately.
Nutritional Information per serving (4 servings per recipe): Calories 611, Total Fat 23.3g, Total Carbohydrates 54.9g, Total Sodium 444.2mg, Total Protein 48.1g