Penne Pasta with Lemon Chicken

My family loves this dish and I love that it's quick and healthy. Truly a one skillet meal; also cooler to cook in the summer than an oven baked casserole.


2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups chicken broth
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken) or microwave chicken tenders
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

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.