Creamy Broccoli Pesto Pasta with Grilled Chicken
A Devin Alexander Signature Recipe

Creamy Broccoli Pesto Pasta with Grilled Chicken
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Devin
Alexander

Signature Recipe

New York Times Bestselling Cookbook Author and Chef of NBC’s “The Biggest Loser”.

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Servings

8

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Ingredients

2 cups (about 7 ounces) steamed broccoli florets, cooled to at least room temperature
1-1/2 cups “16 large basil leaves (about 1/3 cup packed)
4 medium cloves garlic, roughly chopped
2 tablespoons all-natural, freshly grated parmesan cheese
2 tablespoons all-natural low-sodium vegetable broth
2 teaspoons extra virgin olive oil
3/4 teaspoon sea salt
Freshly ground black pepper, to taste

Instructions

  1. Add the broccoli, basil, garlic, and parmesan to the bowl of a food processor fitted with a chopping blade. Pulse several times until the ingredients are finely chopped.
  2. Pause the food processor to scrape down the bowl and add the broth and oil. Process until the mixture is finely chopped and somewhat smooth (it should resemble a traditional basil pesto).
  3. Spoon the broccoli mixture into a medium glass or plastic bowl. Add the yogurt and salt and stir until well combined. Season with pepper. Use immediately or store in an airtight plastic container for up to 2 days.

Nutrition Facts

Each (about 1/4 cup) serving has: 46 calories, 5 g protein, 4 g carbohydrates (less than 1 g sugar), 2 g fat, trace saturated fat, 1 mg cholesterol, 1 g fiber, 184 mg sodium
Recipe taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright © 2010 by Devin Alexander. Published by Broadway Books, a division of Random House, Inc.

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