Ingredients
Method
Cooking Pasta and Broccoli
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions.
- Just two minutes before the pasta is done, add in the broccoli florets.
- Drain them together and set aside.
Saucing
- In a large skillet over medium heat, drizzle olive oil and sauté the minced garlic for about one minute or until fragrant.
- Add the shredded rotisserie chicken to the skillet and warm through for 1 to 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer for 2 to 3 minutes.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Combining Ingredients
- Toss in the cooked pasta and broccoli, mixing gently to coat with the sauce.
- Season with salt and freshly ground black pepper to taste.
- Serve warm.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop, adding a splash of milk or cream if necessary. You can freeze portions in freezer-safe containers for up to 2 months.