Creamy Pesto Pasta with Chicken &amp Broccoli

Ingredients

• 8 oz bow tie pasta
• 8 oz frozen broccoli florets
• 1 Tbsp olive oil
• 1 large 3/4 lb chicken breast**
• 1/3 cup basil pesto
• 1/2 cup chicken broth**
• 4 oz cream cheese

Directions

1. Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil until the pasta is tender (7-10 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 60 seconds. Drain the pasta and broccoli in a colander.
2. While the pasta is cooking, thinly slice the chicken breast. Heat one tablespoon of olive oil in a large skillet over medium heat, add the sliced chicken, and sauté until it is no longer pink (about 5 minutes).
3. Add the pesto and chicken broth to the skillet. Stir to combine and allow it to come up to a simmer. Add the cream cheese in chunks and whisk it into the hot liquid until a smooth sauce forms.
4. Add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce.