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Lemon-Chicken Rigatoni with Broccoli

Create a new chicken dinner, complete with veggie, in a skillet.

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 (64) 22 Reviews
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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4

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™ 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
420
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
930mg
930%;
Total Carbohydrate
41g
41%
(Dietary Fiber
4g
4%
  Sugars
2g
2%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
15%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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