Pesto Chicken and Broccoli Pasta

    Pesto Chicken and Broccoli Pasta


    223 people made this

    Chicken, broccoli, tomatoes, pesto, pasta, cheese. With crusty bread and a tossed salad it's a meal in itself.

    Serves: 6 

    • 375g rigatoni pasta
    • 250g fresh broccoli florets
    • 1/4 cup olive oil
    • 1 tablespoon minced garlic
    • 2 tablespoons pesto
    • 1 cup chopped tomatoes
    • 500g boneless chicken breast halves, cooked and chopped
    • 3/4 cup grated Parmesan cheese
    • salt to taste
    • ground black pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    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 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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate