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| Pasta, Broccoli and Chicken Recipes |
Ingredients
Original recipe makes 6 servings
- 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
- In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
- 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.
- 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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