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
In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
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.
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.
Save by using Fresh Broccoli Crowns and San Giorgio Grated Parmesan Cheese.
Prices Valid July 15, 2012 to July 21, 2012
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