Pasta, Broccoli and Chicken Recipe

Ingredients
<br>- 12 ounces rigatoni pasta
<br>- ½ pound fresh broccoli florets
<br>- ¼ cup olive oil
<br>- 1 tablespoon minced garlic
<br>- 2 tablespoons pesto
<br>- 1 cup chopped tomatoes
<br>- ¾ cup grated Parmesan cheese
<br>- 1 pound boneless chicken breast halves, cooked and chopped
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
<br>step 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.
<br>step 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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Ingredients
- 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

Directions
step 1: In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
step 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.
step 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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