Pasta, Broccoli And Chicken

Ingredients

• Servings: 6
• 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

Recipe

• 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.