| 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. |
| Increase chicken broth to 2 1/4 cups. In step 1, melt butter over medium-high heat. In step 2, cover and simmer 20 minutes. |
|
| Replace the Parmesan cheese with crumbled feta for a delicious Greek flavor. |
|
| Add a fresh note by stirring 2 tablespoons chopped fresh herbs, such as parsley, chives or oregano, into the finished dish. |
Nutrition Information:
420 ( 120); 14g ( 6g, 0g); 80mg; 930mg; 41g ( 4g, 2g); 32g 20%; 25%; 15%; 15% 2 1/2 ; 0 ; 1 ; 3 ; 1 3