Pasta, Broccoli and Chicken recipe
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- 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 caloriescarbohydrate: 45.7 gcholesterol: 67.2 mgfat: 21.3 gfiber: 3.4 gprotein: 34.4 gsaturatedFat: 5.5 gservingSize: -sodium: 256.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Pasta, Broccoli and Chicken
Directions
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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.