A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.

    Advertisement
  • 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.

Nutrition Facts

509 calories; 21.3 g total fat; 67 mg cholesterol; 257 mg sodium. 45.7 g carbohydrates; 34.4 g protein; Full Nutrition

Reviews (174)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2005
So tastey!! We loved this pasta!! I cubed the chicken before cooking it and then I cooked it in a frying pan with a little olive oil lemon juice and garlic powder which gave the chicken a nice flavor. I suggest starting the boiling water right away like the recipe says. I waited a little while and forgot how long it does take for water to boil and then you can time it so the pasta is done at the same time as the sauce. I followed other reviewers' suggestions and added a third tablespoon of pesto and that seemed like a great amount. We love tomatoes so next time I would add more. GREAT recipe! Read More
(38)

Most helpful critical review

Rating: 3 stars
10/02/2004
Good but I was expecting a little more flavor. I increased the pesto to 3 tbsp. but it could have used 4 or more. Also I would have liked more tomatoes. Black olives or red onion might have zipped it up a little more...May try again with some of these alterations. Read More
(41)
247 Ratings
  • 5 star values: 146
  • 4 star values: 80
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
11/19/2005
So tastey!! We loved this pasta!! I cubed the chicken before cooking it and then I cooked it in a frying pan with a little olive oil lemon juice and garlic powder which gave the chicken a nice flavor. I suggest starting the boiling water right away like the recipe says. I waited a little while and forgot how long it does take for water to boil and then you can time it so the pasta is done at the same time as the sauce. I followed other reviewers' suggestions and added a third tablespoon of pesto and that seemed like a great amount. We love tomatoes so next time I would add more. GREAT recipe! Read More
(38)
Rating: 3 stars
10/02/2004
Good but I was expecting a little more flavor. I increased the pesto to 3 tbsp. but it could have used 4 or more. Also I would have liked more tomatoes. Black olives or red onion might have zipped it up a little more...May try again with some of these alterations. Read More
(41)
Rating: 5 stars
11/19/2005
So tastey!! We loved this pasta!! I cubed the chicken before cooking it and then I cooked it in a frying pan with a little olive oil lemon juice and garlic powder which gave the chicken a nice flavor. I suggest starting the boiling water right away like the recipe says. I waited a little while and forgot how long it does take for water to boil and then you can time it so the pasta is done at the same time as the sauce. I followed other reviewers' suggestions and added a third tablespoon of pesto and that seemed like a great amount. We love tomatoes so next time I would add more. GREAT recipe! Read More
(38)
Advertisement
Rating: 5 stars
01/15/2004
My husband and I LOVE this recipe. It reminds me of the Penne with Broccoli entree at Pasta Bravo Restaurant but with the pesto kick. I also add sundried tomatoes and a little extra pesto. This recipe serves 3-4 adults not 6! Read More
(33)
Rating: 5 stars
03/11/2007
I used more vegetables than the recipe called for. I used a head of broccoli a bunch of asparagus an onion sundried tomatoes and roasted red peppers (cheated and used jarred ones). It was EXCELLENT. Trick is I think to add pesto and olive oil to your taste. Fresh herbs also improve this dish tremendously. A hand ful of fresh basil. Thanks I will make this again Read More
(25)
Rating: 4 stars
02/06/2005
I was in the mood for a dish with pasta chicken and broccoli without a heavy cream sauce and this did the trick. I am not s huge pesto fan but it went well with this recipe. I agree to add more pesto- I also thought you could double the amount of broccoli and triple the amount of tomatoes. I added more veggies than required but I still thought it could use more. I also used the "corkscew" pasta which I thought would go better. Read More
(17)
Advertisement
Rating: 5 stars
01/09/2006
What a wonderful use of kitchen staples. My 4 and 5 yr olds loved the dish even went for seconds. It was a good mix of vegetables noodles and spice for family dinners. I nearly doubled the pesto and increased the garlic as well. I cooked the pesto mix first then used the pan to grill chicken breast; while I blanched the broccoli in the micro. This will be a wonderful repeat! Read More
(16)
Rating: 5 stars
11/19/2010
I Enjoyed this Recipe. I Did Add White Wine Onion Garlic Left Out The Tomatoes And Used Red Bell Pepper. Was Nice Change Thank You Read More
(14)
Rating: 4 stars
01/13/2004
Great meal and easy to fix. Husband liked it too! I did add another Tbs of pesto and a little more olive oil b/c it was dry w/out adding some. Also added add'l 1/2-1 cup of fresh tomatoes. Will make again! Read More
(10)
Rating: 4 stars
02/01/2011
Pasta Broccoli & Chicken Haiku: "This was colorful. A vibrant and tasty dish. But More Pesto Please!" I should've taken the advice of other reviewers and up'ed the pesto b/c it was just a dainty kiss of flavor. I used more broccoli and less pasta (penne's all that I had but hey they're tubes too) and I also sauteed onion and bell pepper w/ the garlic. I also used an Italian-seasoned can of tomatoes as opposed to chopped fresh. I don't think that I changed the recipe too terribly much so I'm only giving it 4 stars b/c I think 1.) Needs the onion inclusion or at least more veggies & less noodle. 2.) Definitely needs more pesto and 3.) No wait just the 2. It's a good meal and all the better that it's not a heavy-creamy-pesto dish so the brightness of color and flavor is a nice harmony with the "healthy" fats of the oil and pesto. Read More
(10)