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Lemon-Chicken Rigatoni with Broccoli

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

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replace the Parmesan cheese with crumbled feta for a delicious Greek flavor.
  • tip 2
    Add a fresh note by stirring 2 tablespoons chopped fresh herbs, such as parsley, chives or oregano, into the finished dish.

Nutrition

420 Calories, 14g Total Fat, 32g Protein, 41g Total Carbohydrate, 2g Sugars

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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