INGREDIENTS
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
DIRECTIONS
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
