Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces1 teaspoon salt-free seasoning blend2 teaspoons olive oil1 can (14-1/2 ounces) reduced-sodium chicken broth2 tablespoons lemon juice1 cup uncooked gemelli or spiral pasta2 cups fresh broccoli florets1 cup frozen peas1/3 cup prepared pesto
Preparation
Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.
Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.
