Pasta, Broccoli and Chicken recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

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

Nutrition Info

508.7 calories
carbohydrate: 45.7 g
cholesterol: 67.2 mg
fat: 21.3 g
fiber: 3.4 g
protein: 34.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 256.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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!

Do you like the recipe? Share this tasty recipe!