Pesto Broccoli Chicken Pasta

So this was a throw together that was super easy and super fast. I loved the creamy pesto cause that wasn't heavy at all! That's bonus for a non-red pasta dish. 

Most of this stuff you'll probably have in the fridge/pantry, but if not, it won't be hard to find. After cubing my chicken, the whole dish took about 25 minutes to finish.

Enjoy!

Serves 5-6

~ Ingredients ~

• 2 tbsp butter
• 1 tsp garlic powder
• 1 lb. pasta
• 4 oz. pesto
• 2 cans of cream of chicken condensed soup (only one is shown)
• 8 oz. milk
• 1 small bag of frozen broccoli (you can omit this if you'd like)
• 2-3 - 6 oz. chicken breasts, cubed.
• salt and pepper to taste

~ Directions ~ 

• First things first, turn on a large skillet to med-high heat melt the butter to cook your cubed chicken breasts in. I didn't show this part because....well, it's easy.

• While your chicken is cooking, throw the frozen broccoli into the microwave for about 5 minutes. Drain the water once it's done.

• Start a large pot of water to boil for your pasta.

• While the pasta boils you can make your sauce. Whisk together the pesto, cream of chicken soup, garlic powder, milk, and the salt & pepper.

• Add the broccoli and pesto mixture to the chicken and let it heat over medium for about 5 minutes.

• Add the Sauce mix to the pasta and serve immediately. I added just a pinch of crushed red chili flakes and some Parmesan cheese to the top of mine.