Pasta, Broccoli and Chicken

Pasta, Broccoli and Chicken

157

"A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!"

Ingredients

{{adjustedServings}} servings 509 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  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 sauce 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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Reviews

157
  1. 222 Ratings

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Good, but I was expecting a little more flavor. I increased the pesto to 3 tbsp. but it could have used 4 or more. Also, I would have liked more tomatoes. Black olives or red onion might have zi...

So tastey!! We loved this pasta!! I cubed the chicken before cooking it, and then I cooked it in a frying pan with a little olive oil, lemon juice, and garlic powder which gave the chicken a nic...

My husband and I LOVE this recipe. It reminds me of the Penne with Broccoli entree at Pasta Bravo Restaurant but with the pesto kick. I also add sundried tomatoes and a little extra pesto. Th...