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