Pasta, Broccoli and Chicken

Pasta, Broccoli and Chicken

158

"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

servings 509 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

158
  1. 223 Ratings

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Most helpful positive review

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 nic...

Most helpful critical review

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 zi...

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 zi...

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 nic...

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. Th...

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 ...

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 m...

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 ...

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

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. ...

I have made this a few times and this recipe has become a family favorite. It's delicious as written but I've also varied the veggies as follows: asparagus, pine nuts, artichoke hearts, mushro...