Name: Pasta, Broccoli and Chicken recipe
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

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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

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.

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!

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