Rotini with Chicken and Cauliflower

4 boneless chicken breasts, cut into pieces
1/4 cup of extra virgin olive oil
2 cloves of garlic, finely chopped
4 fresh basil leaves, chopped
1 Tbls of fresh thyme, chopped
1 Tbls of fresh rosemary, chopped
1 tsp of crushed red pepper, (optional)
1 head of cauliflower, cut into florets
1 pound Rotini pasta
2 Tbls of butter
1 bunch of long green onions, chopped
1/2 cup of white wine
1/2 cup of chicken broth
1/2cup of breadcrumbs
1/2 cup of fresh grated parmesan cheese
1/2 cup of fresh Italian flat leaf parsley, chopped

PREPARATION
Place the chicken in a large plastic storage bag.
Add the oil, garlic, basil, thyme, rosemary and red pepper flakes.
Seal the bag and refrigerate for about 4 hours or overnight.
In a large pot of salted boiling water cook the cauliflower for about 10 minutes.
Remove the cauliflower with a slotted spoon and set aside.
Add the rotini to the pot and cook for 10 ti 15 minutes until al dente.
Meanwhile, using a large skillet, sauté the onions in the butter for 2 minutes.
Add the chicken and cook around 10 minutes until chicken is browned on all sides.
Stir in the cauliflower.
Deglaze the pan with the white wine.
Add the chicken broth cover and cook for 10 to 15 minutes more.
Stir in the breadcrumbs.
Place the rotini in a large bowl and toss with the chicken and cauliflower.
Serve with Parmesan cheese
Garnish with fresh parsley

Serves 4 people