pasta, broccoli and chicken

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Servs: 6  

"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!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup chopped tomatoes 1 cup chopped tomatoes
•   1 tablespoon minced garlic 1 tablespoon minced garlic
•   1/4 cup olive oil 1/4 cup olive oil
•   2 tablespoons pesto 2 tablespoons pesto
•   1/2 pound fresh broccoli florets 1/2 pound fresh broccoli florets
•   1 pound boneless chicken breast halves, cooked and chopped 1 pound boneless chicken breast halves, cooked and chopped
•   ground black pepper to taste ground black pepper to taste
•   salt to taste salt to taste
•   3/4 cup grated Parmesan cheese 3/4 cup grated Parmesan cheese
•   12 ounces rigatoni pasta 12 ounces rigatoni pasta

Instructions

1. 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.

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