Lemon Artichoke Rigatoni

Ingredients

2 tablespoons butter or margarine

2 cloves garlic, finely chopped

2 cups uncooked rigatoni pasta (6 oz)

2 cups vegetable broth (from 32-oz carton)

2 cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

2 cups chopped artichoke hearts

1 1/2 teaspoons grated lemon peel

1/4 cup shredded Parmesan cheese

Cooking

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.