CHICKEN PESTO PASTA

CHICKEN PESTO PASTA 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 teaspoon salt-free seasoning blend 2 teaspoons olive oil 1 can (14-1/2 ounces) reduced-sodium chicken broth 2 tablespoons lemon juice 1 cup uncooked gemelli or spiral pasta 2 cups fresh broccoli florets 1 cup frozen peas 1/3 cup prepared pesto Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan. In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes. Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.