Pasta, Broccoli and Chicken

A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!

• Calories: 509 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.