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Pasta, Broccoli and Chicken Recipe

Recipe by: 106a802496d678ba

"A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
  • 2Meanwhile, 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.
  • 3In 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.
Ingredients
  • 6 servings
  • 509 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    509
    25%
  • Fat:
    21.3
    33%
  • Carbs:
    45.7
    15%
  • Protein:
    34.4
    69%
  • Cholesterol:
    67
    22%

Based on a 2,000 calorie diet

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