Pasta, Broccoli and Chicken Recipe

Ingredients

• 12 ounces rigatoni pasta
• ½ pound fresh broccoli florets
• ¼ cup olive oil
• 1 tablespoon minced garlic
• 2 tablespoons pesto
• 1 cup chopped tomatoes
• ¾ cup grated Parmesan cheese
• 1 pound boneless chicken breast halves, cooked and chopped
• salt to taste
• ground black pepper to taste

Instructions

1. In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.

2. Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.

3. In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

    

Nutrition Facts