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Pasta Chicken And Broccoli Pesto Toss

Fettuccine.Inn's picture
Ingredients
  Vegetable 4 Ounce, uncooked
  Cooked chicken breast/Turkey breast 2 Cup (32 tbs)
  Broccoli florets 2 Cup (32 tbs), cooled
  Shredded mozzarella cheese 6 Ounce
  Basil leaves 1⁄2 Cup (8 tbs), lightly packed
  Garlic 2 Clove (10 gm)
  Mayonnaise 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Parmesan cheese 1 1⁄2 Ounce, shredded
  Pine nuts/Chopped walnuts 1⁄2 Cup (8 tbs), toasted
Directions

MAKING
1. In a pan cook the pasta until tender and as per directions on the package and keep aside after draining and cooling it down.
2. In a large bowl mix pasta, chicken, broccoli and mozzarella cheese.
3. In a blender or food processor with cover process basil and garlic such that they are finely chopped.
4. Add mayonnaise, lemon juice and salt and process again to combine well.
5. Add parmesan cheese to the mixture and toss the mixture with the pasta to coat well.

SERVING
6. Serve after stirring in pine nuts or after refrigerating.
7. Tip : Before serving, gently toss the pasta after removing from the refrigerator for 30 seconds.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Broccoli
Interest: 
Everyday
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
4

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 900 Calories from Fat 679

% Daily Value*

Total Fat 77 g117.7%

Saturated Fat 14.4 g72.1%

Trans Fat 0 g

Cholesterol 111.6 mg37.2%

Sodium 1284.7 mg53.5%

Total Carbohydrates 25 g8.5%

Dietary Fiber 1.9 g7.5%

Sugars 1.3 g

Protein 31 g61.6%

Vitamin A 91.2% Vitamin C 146.1%

Calcium 41.2% Iron 17.2%

*Based on a 2000 Calorie diet

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Pasta Chicken And Broccoli Pesto Toss Recipe