Thursday, January 08, 2009

Lemon-Chicken Rigatoni with Broccoli

  • 2 tablespoons butter or margarine
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked rigatoni pasta (6 oz)
  • 2 cups Progresso® chicken broth (from 32-oz carton)
  • 2 cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
  • 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 1/2 teaspoons grated lemon peel
  • 1/4 cup shredded Parmesan cheese

1. In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.

2. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.

3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.

4. Stir in lemon peel. Top with cheese.

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