Pasta, Broccoli and Chicken Recipe

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

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.