Chicken and Broccoli Pesto Pasta

Makes 3 8x8 freezable casseroles

Yield: 12 servings
Community Recipe from


  • 24 ounce(s) penne pasta cooked
  • 4 tablespoon(s) olive oil
  • 2 pound(s) chicken breasts cut into 1" strips
  • 1 whole(s) bell peppers red, cut into strips
  • 16 ounce(s) broccoli chopped, steamed crisp-tender
  • 2 1/2 cup(s) pesto
  • 2/3 cup(s) parmesan cheese shredded or grated


  1. Saute chicken and pepper in oil until chicken is cooked through. Stir all ingredients together. Spread in casserole dishes and sprinkle with more cheese, if desired. Serve right away, OR Freeze for up to 3 months. Bake thawed casserole at 350 for 30 minutes.
June 2014

This recipe is a personal recipe added by Oddity123 and has not been tested or endorsed by MyRecipes.

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