Pasta, Broccoli and Chicken

Ingredients

• 1 pound chicken breast halves boneless cooked chopped
• 0.5 pound broccoli florets fresh
• 1 tablespoon garlic minced
• 6 servings pepper black to taste
• 0.3 cup olive oil 
• 0.8 cup parmesan cheese grated
• 2 tablespoons basil pesto 
• 12 ounces rigatoni 
• 6 servings salt to taste
• 1 cup tomatoes chopped

Equipment

• bowl
• frying pan
• sauce pan
• pot
• slotted spoon

Directions

1. In a large pot with boiling salted water cook rigatoni pasta until al dente.
2. Drain.
3. 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.
4. Add the chopped tomatoes and set aside.
5. In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture.
6. Add grated Parmesan cheese, salt, and ground black pepper and mix well.
7. Serve warm.