Recipe Details
Ingredients
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12ouncesrigatoni pasta
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½poundfresh broccoli florets
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¼cupolive oil
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1tablespoonminced garlic
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2tablespoonspesto
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1cupchopped tomatoes
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¾cupgrated Parmesan cheese
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1poundboneless chicken breast halves, cooked and chopped
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salt to taste
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ground black pepper to taste
Cooking Directions
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In a large pot of salted boiling water, cook pasta until al dente; drain.
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Meanwhile, blanch broccoli in boiling water; remove with a slotted spoon and set aside.
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Heat olive oil in a skillet over medium heat. Add minced garlic and pesto; sauté for 2 minutes. Stir in chopped tomatoes; set aside.
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In a large bowl, toss cooked pasta with broccoli, cooked chicken, and tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper; mix well and serve warm.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories509 | |
| % Daily Value * | |
| Total Fat 21g |
27% |
| Saturated Fat 6g |
28% |
| Cholesterol 67mg |
22% |
| Sodium 257mg |
11% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 3g |
12% |
| Total Sugars 3g |
|
| Protein 34g |
69% |
| Vitamin C 38mg |
43% |
| Calcium 192mg |
15% |
| Iron 3mg |
17% |
| Potassium 464mg |
10% |
* 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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