1bonelessChicken Breast, skinlesscut into bite size
2cupsBroccoli Florets, blanched from reshyou may use steamable broccoli
Salt and Pepper to taste
A drizzle of Olive oil
2Tbsp. Parmesan Cheese
Cut Chicken into bite size pieces, season it with a little bit of salt and pepper, oil frying or sauteing pan and cook chicken until done -about 5 minutes. Take it on the clean plate and set aside.
Meantime, boil salted water (1 tsp. Salt) and drop in pasta, let it cook until done.
Wash and cut broccoli into florets, drop them in with the pasta approximately 20-30 seconds before pasta is done. Drain into colander and shock under cold water (reserve about 1/2 of cut of pasta water)
Add oil into the pan and put pasta, broccoli, pesto, Parmesan, garlic powder and cooked chicken.
On medium heat, mix pasta, pour in the pasta water and stir until it's well combined and coated.
Add more cheese or pesto if desired.
After pasta is cooled down, you can add it into an airtight container and keep in the fridge for up to 3 days. Reheat and eat!