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
Directions
1.In a large pot with boiling salted water cook rigatoni pasta until done.
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.
