Pasta, Broccoli and Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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! Ingredients:
12 ounces rigatoni pasta |
1/2 pound fresh broccoli florets |
1/4 cup olive oil |
1 tablespoon minced garlic |
2 tablespoons pesto |
1 cup chopped tomatoes |
3/4 cup grated parmesan cheese |
1 pound boneless chicken breast halves, cooked and chopped |
salt to taste |
ground black pepper to taste |
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.
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