Monday, September 27, 2010

Pasta, Broccoli and Chicken

I made this Saturday night with some fresh made pesto. It was really good. I used farfalle (bowtie) pasta instead of rigatoni. I had fresh tomatoes from a friend's garden. I didn't have a lot of Parmesan cheese so I used mozzarella instead, and it was delicious. It made a lot, so there were left overs.

Pasta, Broccoli and Chicken

  • 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

  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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