Broccoli Pesto Pasta

By SherryA

Ingredients

• This recipe calls for chicken, but I made it w/o chicken.
• 12 ounces Whole Wheat rigatoni pasta
• 1/2 pound fresh broccoli florets
• 1/4 cup extra virgin 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

Preparation

Step 1

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.