Broccoli and Ricotta Pasta
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
5 bowls
- Serves:
- 5
ingredients
- 1 lb rigatoni pasta
- 3 cups broccoli florets
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1 lb boneless skinless chicken breast, diced
- 4 garlic cloves, minced
- 1 lb part-skim ricotta cheese
directions
- Put large pot of water on high heat for pasta. When water boils, add salt and pasta and cook according to package directions.
- Reserve 1 cup of the cooking water and drain the rest.
- In a small sauce pan, simmer broccoli in a cup of water covered for 5 minutes and drain.
- Heat EVOO in a deep skillet over med heat. Add chicken and garlic. Cook until chicken is cooked through, 5- 8 minutes.
- Add broccoli, pasta, ricotta and reserved pasta water; toss until creamy and serve.
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