Else let it rest for about 10 minutes only. Pour chicken broth into the skillet and add gemelli. Place the chicken into the oven and roast for 15 minutes. Add broccoli and cook, stirring occasionally. Add a little hot water. Pour the basil and cream mixture on top. Stir a scoop into soup. Line a baking dish with aluminium foil or bang | parchment paper. Add a layer of sliced tomatoes. Spread a teaspoon of pesto over the chicken.
Toss cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Add a little hot water. Add broccoli and cook, stirring occasionally. At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet. Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes. Add garlic and cook until fragrant, about 30 seconds. You can let it rest for more than 2 hours if you want. Preheat your oven to 400ºf (200ºc). Add a burst of flavor to your soup by stirring in a scoop of pesto after the soup has been taken off the heat and before serving. Preheat the oven to 350°f | 180°c. This may need an adult to mix the sticky dough.
