Chicken and Broccoli Rigatoni

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
14 ozs chicken
8 cups Rigatoni (or tortiglioni)
2 Tbsps black Olives (chopped)
1 lemon
¼ cup sun-dried tomatoes
2 Tbsps chopped parsley
2 ⅔ cups frozen Broccoli
2 cloves garlic cloves
4 tsps Oil
salt
peppers
Ice
How healthy are the main ingredients?
chickenBroccoliOliveparsleygarlic clovelemon
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Preparation

Kitchen utensils

1 Pot, 1 Fluted tart pan oder Springform (24 cm Ø), 2 Bowls, 1 Measuring cups, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Rolling pin, 1 Hand mixer, 1 Parchment paper, 1 Plastic wrap, 1 Potato ricer, 1 Silicone spoon, 1 Cutting board, 1 Oven rack

Preparation steps

1.
Cook the pasta in plenty of boiling, salted water until al dente.
2.
Meanwhile remove the chicken meat from the carcass and cut into pieces. Blanch the broccoli in boiling, salted water for 3-4 minutes, then refresh in iced water and drain. Chop the dried tomatoes. Peel and press the garlic. Heat the oil in a skillet and add the garlic, tomatoes and chicken. Season lightly with salt and pepper. Grate a little lemon peel into the pan, squeeze in the lemon juice and warm over a low heat for 8-10 minutes. Add the broccoli and heat very gently for a further 5 minutes or so. Mix in the chopped olives and parsley and reheat. Season to taste with salt and pepper. Then mix with the drained pasta and serve hot.
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