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Ingredients
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12 ounces rigatoni pasta
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½ pound fresh broccoli florets
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¼ cup olive oil
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1 tablespoon minced garlic
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2 tablespoons pesto
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1 cup chopped tomatoes
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¾ cup grated Parmesan cheese
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1 pound boneless chicken breast halves, cooked and chopped
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salt to taste
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ground black pepper to taste
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 (per serving)
509 | Calories |
21g | Fat |
46g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 509 | |
% 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.