Department of Health & Human Services
Premiers Active April

Chicken, Broccoli and Pesto Pasta

This recipe makes a great pasta salad for lunch the next day!

Preparation Time: 30 minutes
Serves: 4


  • chicken-broccoli-pesto-pasta2 bunch broccoli (chopped)
  • 6 1/2 cups cold water
  • 2 cups penne (uncooked)
  • 300 grams cooked deli roast chicken (shredded)
  • 40 grams shaved parmesan
  • 1 tbsp (metric) garlic infused olive oil (optional)
  • 2 tbsp (metric) pine nuts
  • 250 grams cherry tomatoes (halved)
  • 150 grams pesto
  • mixed salad (to serve)


  1. Place broccoli and 2 cups of water in a microwave safe vegetable steamer, and cook in the microwave uncovered without lid for about 8 minutes, or until tender. Once cooked leave to stand for 2 minutes, then drain and set aside.
  2. Place the penne into a saucepan and cook with water according to the pasta packet instructions for about 15 minutes, or until al dente, then drain.
  3. Combine the cooked pasta and all other remaining ingredients with the cooked broccoli in a rice cooker and mix well to combine.
  4. Divide among 4 bowls, and serve with mixed salad on the side.


  • To store leftovers in the fridge or freezer. To enjoy later simply pop open the lid steam release vent and microwave reheat.
  • This recipe makes a great pasta salad for lunch the next day!
  • Try wholemeal pasta for extra goodness

Each serve of this recipe provides (minimum):

  • 2.5 serves of vegetables
  • 0.25 serves of milk/yoghurt/cheese
  • 1 serve of lean meat/alternative
  • 2 serves of grain foods

activeapril-nutrition-logoRecipe Source

For more delicious and healthy recipes for you and your family, visit the Nutrition Australia website.

Source: Nutrition Australia

Last updated: April 3, 2017 at: 9:21 am


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