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Pasta, Broccoli and Chicken

Pasta, Broccoli and Chicken

Joanne

Joanne

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!

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Ingredients {{adjustedServings}} servings

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SJRJA
37

SJRJA

10/2/2004

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 zipped it up a little more...May try again with some of these alterations.

Hillary
31

Hillary

11/19/2005

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 nice flavor. I suggest starting the boiling water right away like the recipe says. I waited a little while and forgot how long it does take for water to boil, and then you can time it so the pasta is done at the same time as the sauce. I followed other reviewers' suggestions and added a third tablespoon of pesto and that seemed like a great amount. We love tomatoes so next time I would add more. GREAT recipe!

MWINLAND
28

MWINLAND

1/15/2004

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. This recipe serves 3-4 adults, not 6!

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