Prep 10 mins
Cook 10 mins
This recipe is a simple, fast, one dish meal,yet elegant enough for company dinners. Just add a green salad and some garlic bread. I make this whenever I have some leftover chicken breasts.
- 12 ounces penne or 12 ounces rigatoni pasta
- 1⁄2 lb fresh broccoli florets
- 1⁄4 cup olive oil
- 2 -3 cloves garlic, minced
- 2 tablespoons pesto sauce
- 1 (10 ounce) can diced tomatoes, undrained
- 3⁄4 cup grated parmesan cheese, more to taste
- 1 lb boneless chicken breast half, cooked and chopped
- 1 pinch red pepper flakes (optional)
- ground black pepper
- fresh basil, chopped for garnish
- In a large pot with boiling salted water cook pasta according to directions until al dente.
- Meanwhile, blanch broccoli florets in a medium size saucepan for 2 minutes.
- Drain and rinse with cold water to stop the cooking.
- In large saute pan add the minced garlic and pesto sauce and olive oil, cooking over medium high heat for for 2 minutes.
- Add the chopped tomatoes, broccoli, cooked chicken, salt and pepper and red pepper flakes.
- Stir to mix well and until heated.
- Add cooked pasta to saute pan and stir to blend.
- Add Parmesan cheese, fresh chopped basil and serve warm.
This was about the yummiest thing I've ever made. Husband and four year old loved it too. We didn't use the red pepper flakes, and I used frozen broccoli and probably had more than half a pound. Magnificent! Thank you!
This has it all: quick, simple, tasty, and fairly healthy too! I added some diced fresh red capsicum (bell pepper) with the garlic as I didn't have the things to make a salad. The broccoli was easily added to the pasta pot in the last few minutes to save washing another pot, and I cooked the diced chicken in the pan before removing and starting the garlic, etc. Definitely a keeper!
This was a good recipe. For my family, I will make a couple of adjustments next time. I will use less pasta and once I get everything except the parmesan mixed, I plan on putting it in a 13x9 baking dish. I will sprinkle the parmesan on top and bake for 15-20 min at 350. Thanks for a keeper.