Pasta, Broccoli and Chicken

Cooking Recipes Catalogue
Advertizing:

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):

PREPARATION:

  • 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.