Tomatoes and pesto add zesty flavor to blanched broccoli tossed with chicken and pasta. A generous amount of Parmesan cheese completes the dish!
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
509 Calories
Recipe Instructions
Step 1
Meanwhile, blanch broccoli in boiling water; remove with a slotted spoon and set aside.
Step 2
Heat olive oil in a skillet over medium heat. Add minced garlic and pesto; sauté for 2 minutes. Stir in chopped tomatoes; set aside.
Step 3
In a large bowl, toss cooked pasta with broccoli, cooked chicken, and tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper; mix well and serve warm.
Step 4
In a large pot of salted boiling water, cook pasta until al dente; drain.
Ingredients
salt to taste
ground black pepper to taste
1 tablespoon minced garlic
1 cup chopped tomatoes
2 tablespoons pesto
12 ounces rigatoni pasta
1 pound boneless chicken breast halves, cooked and chopped
