Pasta, Broccoli and Chicken Recipe -
Pasta, Broccoli and Chicken Recipe

Pasta, Broccoli and Chicken

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"A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2005

So tastey!! We loved this pasta!! I cubed the chicken before cooking it, and then I cooked it in a frying pan with a little olive oil, lemon juice, and garlic powder which gave the chicken a nice flavor. I suggest starting the boiling water right away like the recipe says. I waited a little while and forgot how long it does take for water to boil, and then you can time it so the pasta is done at the same time as the sauce. I followed other reviewers' suggestions and added a third tablespoon of pesto and that seemed like a great amount. We love tomatoes so next time I would add more. GREAT recipe!

Most Helpful Critical Review
Oct 02, 2004

Good, but I was expecting a little more flavor. I increased the pesto to 3 tbsp. but it could have used 4 or more. Also, I would have liked more tomatoes. Black olives or red onion might have zipped it up a little more...May try again with some of these alterations.

Jan 15, 2004

My husband and I LOVE this recipe. It reminds me of the Penne with Broccoli entree at Pasta Bravo Restaurant but with the pesto kick. I also add sundried tomatoes and a little extra pesto. This recipe serves 3-4 adults, not 6!

Mar 11, 2007

I used more vegetables than the recipe called for. I used a head of broccoli, a bunch of asparagus, an onion, sundried tomatoes, and roasted red peppers (cheated and used jarred ones). It was EXCELLENT. Trick is I think to add pesto and olive oil to your taste. Fresh herbs also improve this dish tremendously. A hand ful of fresh basil. Thanks I will make this again

Feb 06, 2005

I was in the mood for a dish with pasta, chicken, and broccoli without a heavy cream sauce and this did the trick. I am not s huge pesto fan, but it went well with this recipe. I agree to add more pesto- I also thought you could double the amount of broccoli and triple the amount of tomatoes. I added more veggies than required, but I still thought it could use more. I also used the "corkscew" pasta which I thought would go better.

Jan 09, 2006

What a wonderful use of kitchen staples. My 4 and 5 yr olds loved the dish, even went for seconds. It was a good mix of vegetables, noodles and spice for family dinners. I nearly doubled the pesto, and increased the garlic as well. I cooked the pesto mix first, then used the pan to grill chicken breast; while I blanched the broccoli in the micro. This will be a wonderful repeat!

Nov 19, 2010

I Enjoyed this Recipe. I Did Add White Wine, Onion, Garlic, Left Out The Tomatoes, And Used Red Bell Pepper. Was Nice Change, Thank You

Jan 13, 2004

Great meal and easy to fix. Husband liked it too! I did add another Tbs of pesto and a little more olive oil b/c it was dry w/out adding some. Also added add'l 1/2-1 cup of fresh tomatoes. Will make again!


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  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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