Chicken and Broccoli Pesto

In an effort to fund my planned trip to 7 Southeast Asia countries next year, I’ve been selling lunch meals to my friends. However, I have hardly enough time to sleep and study, much less prepare meals, so to keep the food coming, my mother has started learning how to cook the Monica way. The “Monica way” is a bit complicated for her, but basically, it’s this: I look for a recipe, get the concept, follow some of the steps, and do the rest the way I want to do it. Of course, this lack of a system is frustrating to my mother, so to make the process easy for her (and to also make it easier for me to reproduce the dishes later on), I decided to write it all down.

This first recipe is for Chicken and Broccoli Pesto. It’s not something new, but I’ve had cravings for broccoli these past few days, and voila, this happened. At first I thought it wouldn’t taste good, but after asking around and checking Yummly, I decided to give it a shot.

I got most of my ingredients from the local grocery store, and spent an average of PhP 125.00 for six to eight servings.



  • 0.15kg of Broccoli (or as much as you want), broken into florets 
  • 250g Fusilli Pasta (or any other kind of pasta you want to use), cooked according to package directions
  • 3 not too ripe Tomatoes, sliced
  • Chicken, marinated (optional) and diced
  • Pepper
  • Pesto powder (I use McCormick)
  • 1 cup Milk
  • 1 cup Water
  • Calamansi
  • Oil


  1. Stir-fry the chicken.
  2. Boil the broccoli until tender.
  3. Combine the milk, water, and pesto powder in a skillet or any deep pan.
  4. Add a bit of oil (1 to 3 teaspoons will do).
  5. Stir well until sauce is thoroughly mixed.
  6. Squeeze the juice out of 3 calamansi fruits and add it to the sauce, although be careful not to include the seeds.
  7. Add pepper to taste. You may also add a pinch of salt if you want to.
  8. Stir continuously until the sauce simmers.
  9. Add the tomatoes, the broccoli, and the chicken.
  10. After a few minutes, take the sauce off the heat and pour it over the pasta.

Optional: You may top the pasta with Basil leaves or add rosemary and thyme to the sauce. The naan is also a good substitute for garlic bread or regular bread, if you have none of those.


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