Rotisserie Chicken with Broccoli and Pasta

Updated 1 year ago

Ingredients:1 Rotisserie Chicken1 large head Broccoli, cleaned1 lb. dried pasta2 garlic cloves, cleaned and crushedPinch red pepper flakesKosher Salt2 Tbsp. Olive Oil2 Tbsp. Unsalted ButterParmesan Cheese===Directions Preheat oven to 350° F placing rack in middle. Bring a large pot of water to a boil, season with Kosher salt and cook the pasta according to directions taking 6 minutes off of the time. Meanwhile, place chicken in roasting pan, cover with aluminum foil and heat in oven for 10 – 15 minutes until warmed through. Separate the broccoli florets. When the timer goes off for the pasta add in the broccoli florets, garlic and red pepper flakes. Cook for 6 minutes more until the pasta is done and the broccoli is tender. Remove the garlic cloves from the pasta pot, reserve about a 1/2 cup of pasta water and drain the pasta along with the broccoli in a colander. Return the pasta and broccoli back to the empty pot. Shred the warmed chicken and add to the pot along with the olive oil, butter and some of the reserved pasta water. Serve topped with shredded Parmesan cheese.


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