25 minutes

Chicken Broccoli Cauliflower Pasta

INGREDIENTS pasta rotisserie chicken broccoli cauliflower onion jarred minced garlic olive oil heavy cream chicken broth butter pine nuts jarred pesto Parmesan cheese Salt and black pepper

On a cutting board chop the broccoli and cauliflower into medium florets and dice the onion.

Lightly salt a large pot of water and bring it to a boil. Pour in the pasta to cook according to the package directions.

Meanwhile, combine the rotisserie chicken, broccoli, cauliflower, onion, and jarred minced garlic in a casserole dish.

Pour the olive oil on top and add salt and pepper to taste. Pour in the cream and broth, then stir everything together and top with the pats of butter. Place on the middle rack under the broiler until the vegetables are roasted and slightly browned.

At the same time, add the pine nuts to a small dry skillet over medium heat and toast them, stirring constantly, until golden brown, about 2-3 minutes. Remove them from the heat.

Remove the chicken and veggies from the oven and immediately pour the drained pasta into the dish. Spoon the pesto over the pasta and sprinkle the Parmesan on top.

Toss until the pasta is coated in sauce. Serve in bowls topped with the toasted pine nuts.

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