Creamy pesto broccoli chicken skillet

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the vegetables Heat olive oil in a large skillet over medium heat. Add mushrooms and cook 5–7 minutes until browned. Add broccoli and 2 tablespoons water. Cover for 2–3 minutes until broccoli is crisp-tender. 2. Cook pasta while vegetables are cooking. Save some pasta water. 3. Make the sauce Lower heat. Stir in cream cheese and chicken broth. Whisk or stir until smooth and creamy. Add pesto and Parmesan, if using. 4. Add the chicken. Stir in the shredded rotisserie chicken. Cook 3–5 minutes until heated through. Stir in ¼ cup chopped sun-dried tomatoes during the last few minutes of cooking. Season with pepper and a little salt if needed. Add pasta and stir. Can add more chicken broth or pasta water if sauce is too thick.