Ingredients Jump to Instructions ↓

  1. 12 ounces rigatoni pasta

  2. 1/2 pound fresh broccoli florets

  3. 1/4 cup olive oil

  4. 1 tablespoon minced garlic

  5. 2 tablespoons pesto

  6. 1 cup chopped tomatoes

  7. 3/4 cup grated Parmesan cheese

  8. 1 pound boneless chicken breast halves, cooked and chopped

  9. salt to taste

  10. ground black pepper to taste

Instructions Jump to Ingredients ↑

  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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