Chopped tomatoes and pesto add zesty flavor to blanched broccoli tossed with chicken and rigatoni. Parmesan cheese and a fresh grind of black pepper complete the dish.
INGREDIENTS (for 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
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.