BROCCOLI AND RICOTTA PASTA

Broccoli and Ricotta Pasta image

Provided by chef 998002

Categories Healthy

Time 1h

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 7

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1 lb rigatoni pasta
3 cups broccoli florets
1 cup water
2 tablespoons extra virgin olive oil
1 lb boneless skinless chicken breast, diced
4 garlic cloves, minced
1 lb part-skim ricotta cheese

Steps:

Put large pot of water on high heat for pasta. When water boils, add salt and pasta and cook according to package directions.
Reserve 1 cup of the cooking water and drain the rest.
In a small sauce pan, simmer broccoli in a cup of water covered for 5 minutes and drain.
Heat EVOO in a deep skillet over med heat. Add chicken and garlic. Cook until chicken is cooked through, 5- 8 minutes.
Add broccoli, pasta, ricotta and reserved pasta water; toss until creamy and serve.

Nutrition Facts : Calories 638.6, Fat 17.9, SaturatedFat 6.6, Cholesterol 157.4, Sodium 204.6, Carbohydrate 72.7, Fiber 3.1, Sugar 2, Protein 45.6