Pasta, Broccoli and Chicken Recipe

Pasta, Broccoli and Chicken Recipes


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

  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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