pasta sauce with chicken broth Chicken broth pasta sauce creamy cream without

Today, I wanted to share with you two amazing pasta recipes that I recently discovered! Trust me when I say, they are absolutely delicious and worth giving a try. Without further ado, here are the recipes and step-by-step instructions: Creamy Chicken Pesto Pasta Recipe: Ingredients: - 1 pound fettuccine pasta - 2 boneless, skinless chicken breasts, cut into small pieces - 2 tablespoons olive oil - 1/2 cup chicken broth - 1/2 cup basil pesto - 1 cup heavy cream - Salt and pepper, to taste - Parmesan cheese, for garnish Instructions: 1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside. 2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. 3. Add the chicken broth to the skillet with the chicken and bring to a simmer. Add the basil pesto and heavy cream and stir until well combined. 4. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste. 5. Add the cooked fettuccine pasta to the skillet and toss to coat in the sauce. Serve hot, garnished with Parmesan cheese. Pasta With Tomato Sauce and Chicken Broth Recipe: Ingredients: - 1 pound spaghetti pasta - 2 tablespoons olive oil - 1 onion, finely chopped - 1 garlic clove, minced - 1 can diced tomatoes with juice (14.5 ounces) - 2 cups chicken broth - Salt and pepper, to taste - Fresh parsley, for garnish Instructions: 1. Cook the spaghetti pasta according to package instructions until al dente. Drain and set aside. 2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 3-5 minutes. 3. Add the diced tomatoes with their juice and chicken broth to the skillet and bring to a simmer. Cook for 10 minutes, stirring occasionally. 4. Season with salt and pepper to taste. 5. Add the cooked spaghetti pasta to the skillet and toss to coat in the sauce. Serve hot, garnished with fresh parsley. I hope you enjoy these pasta recipes as much as I have! They are both very easy to make and perfect for weeknight dinners or weekend lunches. The creamy chicken pesto pasta is rich and flavorful, while the pasta with tomato sauce and chicken broth is more on the refreshing side. Each recipe yields enough for 4-6 servings, so they are also great options for meal prep!

Creamy Chicken Pesto Pasta

This creamy chicken pesto pasta is the perfect comfort food for any occasion. The velvety and rich texture of the sauce is perfectly complemented with the fresh flavors of basil pesto.

Ingredients:

• 1 pound fettuccine pasta
• 2 boneless, skinless chicken breasts, cut into small pieces
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/2 cup basil pesto
• 1 cup heavy cream
• Salt and pepper, to taste
• Parmesan cheese, for garnish

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the chicken broth to the skillet with the chicken and bring to a simmer. Add the basil pesto and heavy cream and stir until well combined.
4. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.
5. Add the cooked fettuccine pasta to the skillet and toss to coat in the sauce. Serve hot, garnished with Parmesan cheese.

Pasta With Tomato Sauce and Chicken Broth Recipe

This pasta with tomato sauce and chicken broth is a lighter alternative to the classic spaghetti with meat sauce. The combination of diced tomatoes, chicken broth and spaghetti is colorful, filling and offers a balanced meal option.

Ingredients:

• 1 pound spaghetti pasta
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 can diced tomatoes with juice (14.5 ounces)
• 2 cups chicken broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook the spaghetti pasta according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 3-5 minutes.
3. Add the diced tomatoes with their juice and chicken broth to the skillet and bring to a simmer. Cook for 10 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Add the cooked spaghetti pasta to the skillet and toss to coat in the sauce. Serve hot, garnished with fresh parsley.

Enjoy and let me know how they turn out for you!

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