broth pesto with pasta, peas, and chicken

Ingredients

• Servings: 4
• 4 cups reduced-sodium vegetable broth
• 1 (8 ounce) package seashell pasta
• 1 tablespoon butter
• 2 tablespoons chopped spring onions
• 1 (12 ounce) package quorn™ chicken-style recipe tenders
• 1 cup sweet peas
• 3 tablespoons pesto sauce, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place the vegetable broth into a saucepan, and bring to a boil. stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. drain pasta, and reserve broth.
• heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. pour 1/2 cup of reserved vegetable broth into the skillet. bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. mix in an additional 1/2 cup of broth to form a creamy sauce.