• Cooking Time:
  • Servings: 4
  • Preparation Time:



Serve with White Wine Sauce.


  • ½ pound boneless skinless chicken breast cut into 1" cubes seasoned with salt and pepper
  • ¼ c seasoned breadcrumbs
  • ¼ c grated Parmesan cheese
  • ¼ c shredded Parmesan cheese
  • 2 tbsp Extra Virgin Olive Oil
  • 2 c. fresh broccoli florets
  • 2 c rigatoni
  • White Wine Sauce:
  • 4 cloves minced garlic
  • 1 cup white wine
  • 2 cup chicken stock
  • 1 tsp crushed red pepper
  • 4 tablespoons butter, divided
  • 1.5 tsp Kosher salt


  • Combine chicken, breadcrumbs and Parmesan cheese into large zip-lock bag and shake to coat chicken. In large skillet heat olive oil and add chicken. Brown on all sides and remove from heat.
  • Cook rigatoni according to package directions. Drain and set aside.
  • Steam broccoli for approximately 8 minutes. Drain.
  • Combine broccoli, chicken and pasta.
  • White Wine Sauce
  • Place garlic, white wine and broth, into a pan and bring to a boil. Reduce to half and whisk in butter 1 tablespoon at a time. Add salt and crushed red pepper. Toss with pasta. Top with shredded Parmesan cheese. Serve immediately.

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