Pasta Broccoli and Chicken
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
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.
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.