Chicken & Broccoli Pasta with Creamy Pesto

2 chicken breasts, cubed into bite-sized pieces
1/2 lb linguine, or other pasta
1 cup broccoli florets, cooked

For the creamy pesto:
1 cup Basic White Sauce
1 cup frozen spinach, thawed and drained thoroughly
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1/2 cup chopped walnuts
2 garlic cloves
1/2 cup grated parmesan cheese
1 cup olive oil
Salt and pepper

To make the pesto, in a food processor, combine the spinach, basil, parsley, walnuts, garlic and cheese. Season with salt and pepper. Pulse until combined. With the food processor on, pour in the olive oil slowly until it forms a thin paste. Scrape down the sides of the bowl and pulse again until it comes together. Mix together the white sauce with the pesto. Set aside.

Cook the pasta according to the package directions - about 8 minutes in boiling water. Season the chicken with salt and pepper. In a separate pan, cook the chicken cubes until no longer pink in the middle. Set aside. Once the pasta is done cooking, combine the chicken, pasta and broccoli in the pot you cooked the pasta in. Pour the pesto over the whole thing and toss to coat.
Serve immediately with garlic bread, and more parmesan cheese over the top.

*This is one of my favorite dishes. I love creamy sauces, and this is one of the best ones. It's a great way to make people think you went to a lot of trouble, but it's actually very simple. On a chilly night, I love to just curl up on the couch with a bowl of hot pasta like this. Add some red pepper flakes right at the end to add just a little kick to the dish. I promise, you will love this one.

Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you. Deuteronomy 31:6