Broccoli Pesto Orecchiette

Broccoli Pesto Orecchiette

with Herby Chicken and Fresh Mozzarella

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Traditional pesto, which is Italian for “pounded,” is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. However, our chefs decided to jazz it up by incorporating broccoli. We thought the classic sauce couldn’t get any better, but we were wrong. It’s the PERFECT accompaniment to the deeply flavorful chicken thighs (which can be trimmed of their fat before cooking if you’d like!).


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Thighs

12 ounce

Orecchiette Pasta


2 teaspoon

Dried Oregano

16 ounce

Broccoli Florets

1 unit


4 clove


8 tablespoon

Sour Cream


1 teaspoon

Chili Flakes

4 ounce

Fresh Mozzarella


Not included in your delivery

2 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3091.976 kJ
Calories739 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber8 g
Protein55 g
Cholesterol181 mg
Sodium277 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Slotted Spoon
Food Processor
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Zest and halve the lemon. Mince or grate the garlic. Cut the mozzarella into bite-sized pieces.


Pat the chicken thighs dry with a paper towel. Season with oregano, salt, and pepper on all sides. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan. Cook 4-7 minutes per side, until cooked through. Remove from the pan and let rest 5 minutes before chopping into bite-sized pieces.


Place the broccoli florets into the boiling water. Cook 3-4 minutes, until crisp-tender. Remove with a slotted spoon, keeping the water boiling on the stove. Add the orecchiette to the boiling water. Cook 9-11 minutes, until al dente. Drain, reserving ½ cup pasta water.


Make the broccoli pesto: Place half the broccoli in a medium bowl and mash with a potato masher (a food processor would work as well). Mix in 2 large drizzles of olive oil (we used about 4 teaspoons) and as much garlic as you like. Season with salt and pepper.


Add the broccoli pesto to the same large pan (you used for the chicken) over medium heat. Scrape up any brown bits from the bottom. Add the orecchiette and toss to combine. Stir in the sour cream and a pinch of chili flakes (if your family likes a little heat). Toss the chicken, mozzarella, and remaining broccoli into the pan. If the sauce is too thick, add some of the reserved pasta water. Taste and season with salt, pepper, and a squeeze of lemon.


Plate: Divide the broccoli pesto orecchiette between plates. Garnish with lemon zest and a squeeze of lemon and enjoy!