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Pesto Chicken and Broccoli Pasta

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

Joanne

Ingredients
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

Directions
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.

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