Penne Pesto with Chicken

I found this recipe in the February 2009 issue of Family Circle and it has been a favorite ever since.  It is so easy to make and comes together fast!  A great combo!  Serve with a salad and some yummy bread and you are set!

Penne Pesto with Chicken

1 large bunch broccoli rabe, trimmed slightly and cut into 1 1/2" pieces
1 lb. penne pasta
2 cloves garlic, peeled and sliced
1 pkg. (9 oz) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite sized pieces
1 (7 oz) container pesto

1.  Bring large pot of lightly salted water to a boil.  Add broccoli rabe and cook three minutes.  Scoop into a bowl with a slotted spoon and add pasta to boiling water.  Cook the pasta as directed until al dente.

2.  Meanwhile, drain water from broccoli rabe.  Heat 2 Tbsp. olive oil in a large skillet over medium heat.  Add garlic and cook 2 minutes.  Stir in broccoli rabe; cook 3 minutes more.  Season with 1/8 tsp. salt and 1/4 tsp. pepper.

3.  Drain pasta.  Stir chicken, pasta and pesto into skillet.  Cook 2 minutes to heat through.  Serve warm.

Serves 6
530 calories, 17g. fat (3g. sat fat), 28 g. protein, 67g. carb, 3g. fiber, 675 mg. sodium, 32 mg. cholesterol