Easy to make, tasty and goes a long way – Pasta, Broccoli and Chicken


12 ounces rigatoni pasta (I used penne)

1/2 lb fresh broccoli florets

1/4 cup olive oil

1 tablespoon minced garlic

2 tablespoons pesto (I used 4)

1 cup chopped tomatoes

3/4 cup grated Parmesan cheese

1 pound boneless chicken breast halves, cooked and chopped

salt to taste

ground black pepper to taste


In a large pot with boiling salted water cook pasta until al dente. Drain.

Meanwhile blanch broccoli florets in a medium size saucepan, remove with a slotted spoon. In same pan saute the minced garlic and pesto sauce in olive oil for 2 minutes. Add the chopped tomatoes and set aside.

In a large bowl toss cooked pasta with blanced broccoli, cooked chicken and garlic/tomato mixture. Add grated Parmesan cheese, salt and ground black pepper and mix well. Serve warm.

By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com

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