Rotini with Chicken and Cauliflower

INGREDIENTS

• 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