1. Place chicken breasts in a zip-top plastic freezer bag. Using the heel of your hand, pound to a 1-inch thickness. 2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes per side or until done. Transfer to a cutting board, and let rest for 5 minutes. Cut into ½-inch pieces. 3. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking. Drain, and rinse with cold water to cool. 4. Combine peas, basil, mint, lemon juice, 2 tablespoons oil, the garlic, and salt in a food processor. Cover and process until well blended. Add water, 1 tablespoon at a time, until pesto is smooth and reaches desired consistency. 5. Toss pasta, broccoli, chicken and pesto in a large serving bowl until evenly coated. Sprinkle with cheese, if desired.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]: 320 calories; 9 g total fat; 1.5 g saturated fat; 27 g protein; 35 g carbohydrate; 3 g fiber; 480 mg sodium *Does NOT include optional cheese