Pasta, Broccoli and Chicken recipe

6 servings

12 ounces rigatoni pasta

1/2 pound fresh broccoli florets

1/4 cup olive oil

1 tablespoon minced garlic

2 tablespoons pesto

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 rigatoni pasta until al dente.

Drain.

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.

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.