Prep: 1. Chop onion, garlic, chicken, and swiss chard. 2. Cut broccoli into florets. Make: 1. Heat the oil in a large saucepan over medium heat. 2. Add the onion, garlic, salt and pepper and cook, stirring frequently, for 4-5 minutes or until softened. 3. Add the stock, increase the heat to high and bring to the boil. 4. Add the pasta and chicken, cook for 5 minutes. Then add broccoli and cook for 3 more minutes. 5. Add the chard and pesto and cook for 1 more minute. 6. Serve.
If you want to pack in even more spring vegetables try adding halved snap peas or kale. We'd recommend adding about 1/2 cup extra broth per half pound of additional vegetables.