ingredients

1 cup basil leaves, packed

1 cup grape or cherry tomatoes, halved

1 pound whole wheat penne pasta

1/2 pound broccoli florets

1/3 cup grated Parmesan cheese

1/3 cup Pompeian Smooth Extra Virgin Olive Oil

1/8 teaspoon black pepper

2 garlic cloves

3 cups shredded, cooked chicken

3/4 teaspoon salt

preparation

  1. Steam the broccoli for 6 minutes, then rinse with cool water and drain well.
  2. Pulse the garlic in a food processor until finely chopped. Add the broccoli and basil to food processor bowl and process until pureed. Scrape down sides of bowl, then continue to process while drizzling in Pompeian Smooth Extra Virgin Olive Oil. Puree until smooth, then add
  3. Parmesan, salt and pepper and process until well blended.
  4. Meanwhile, bring a large pot of salted water to a boil. Add penne and cook for 12 minutes or until al dente. Set aside 1 cup pasta water and drain penne.
  5. Transfer penne to a large serving bowl and stir together with pesto, chicken and tomatoes and well blended, adding pasta water as needed to loosen sauce. Serve immediately.