Yield: 6 servings
Bring 4 quarts water to a boil. Salt boiling water if desired and stir in rigatoni; return to boiling. Boil 12 to 14 minutes, stirring frequently, until al dente (firm, but tender). Drain.
Meanwhile, blanch* broccoli florets in a medium size saucepan and remove with slotted spoon.
Heat olive oil in a 4 quart frying pan. Saute the onion for 2 minutes. Add the garlic and pesto, stir for 1 minute. Stir in the tomatoes, Immediately remove pan from the heat. Add broccoli and chicken and stir to combine.
Add cooked pasta to chicken mixture and toss.
Sprinkle with parmesan cheese, pepper, salt and parsley. Serve warm.
*To blanch broccoli:
Place broccoli into pot of boiling water for 1 minute. Immediately remove with a slotted spoon and place broccoli in a bowl of ice water for 1 minute. Remove to paper towels to drain. (The boiling water partially cooks the broccoli. The ice water immediately stops the cooking process and brings out the vibrant green color of the broccoli.)
Photo and food styling by Webstop
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