Ingredients
6
6 servings
- •12 ounces rigatoni pasta
- •0.5 pound fresh broccoli florets
- •0.25 cup olive oil
- •1 tablespoon minced garlic
- •2 tablespoons pesto
- •1 cup chopped tomatoes
- •0.75 cup grated Parmesan cheese
- •1 pound boneless chicken breast halves, cooked and chopped
- •salt to taste
- •ground black pepper to taste
Instructions
- In a large pot of salted boiling water, cook pasta until al dente; drain.
- Meanwhile, blanch broccoli in boiling water; remove with a slotted spoon and set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and pesto; sauté for 2 minutes. Stir in chopped tomatoes; set aside.
- In a large bowl, toss cooked pasta with broccoli, cooked chicken, and tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper; mix well and serve warm.
Nutritional Facts
Per 6 servings
- Calories: 509
- Carbohydrate: 46g
- Fat: 21g
- Fiber: 3g
- Protein: 34g
- Sugar: 3g
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