About this recipe:A super-dish that's suitable for a weeknight dinner or for company. Pasta is tossed with chicken, broccoli and tomatoes in a rosemary cream sauce.
450g rigatoni pasta
1 tablespoon olive oil
1 tablespoon finely chopped garlic
1 skinless, boneless chicken breasts
3 large tomatoes, diced
1 teaspoon dried rosemary, crushed
1 head fresh broccoli
250ml whipping cream
80g grated Parmesan cheese
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pot of salted water to the boil. Drop in pasta and cook for 8 to 10 minutes or until al dente. Drain.
Meanwhile, heat olive oil and garlic in large frying pan. Cut chicken into small pieces and brown in frying pan. Add tomatoes and rosemary and stir together. Parboil broccoli (by partially cooking it in boiling water, just to soften) and add it to the chicken mixture. Pour cream over all, stir together and bring to a simmer. Add chicken mixture to cooked pasta and toss to coat. Top with cheese and serve.