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Tuscan Pasta Yield: 5 Servings
5 each 4oz Chicken Breast, Boneless, Skinless
2½ tsp. Olive Oil
2½ tsp. Pine Nuts, Shelled
1 cup Sundried Tomatoes, Julienne
1¼ tsp. Fresh Garlic, Diced
2 tbsp. Basil Pesto Sauce
2½ cups Broccoli Florets, Frozen
5 cups Cooked Bow Tie Pasta (per pkg. directions, omitting salt)
¾ cup Chicken Broth
2 tbsp. Fresh Basil, Thinly Sliced
2 tbsp. Parmesan Cheese, Shredded
2½ tsp. Fresh Oregano, Chopped
1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
2. Bake for 13 minutes, or until an internal temperature of 165F is reached. Slice on a bias.
3. Heat the olive oil in a sauté pan over medium heat, add the pine nuts, sundried tomatoes, pesto and garlic; sauté.
4. Add the broccoli, cooked pasta, chicken broth and fresh basil; cook for two minutes to reduce down liquid.
Divide pasta mixture equally between the plates, place 1 sliced chicken breast on each plate of pasta; garnish with parmesan cheese and fresh oregano.