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Lemon-Chicken Rigatoni with Broccoli

Lemon-Chicken Rigatoni with Broccoli
  • Prep 20 min
  • Total 45 min
  • Servings 4
Create a new chicken dinner, complete with veggie, in a skillet.
Updated September 18, 2008
Make With
Make With
Progresso Broth

Ingredients

  • 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 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
420
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
930mg
39%
Potassium
330mg
9%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
17%
Sugars
2g
Protein
32g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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