Pasta, Broccoli and Chicken

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!

Ingredients

• 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

Directions

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


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.


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.

Pasta, Broccoli and Chicken