Pasta with Chicken & Broccoli (or Peas)

Healthy, satisfying, light and so easy with the help of a rotisserie chicken from your grocery store (or any leftover chicken)!

Serves: 4 Prep time: 25 minutes

In a skillet, heat butter or olive oil over medium. Add garlic; cook about 1 minute, stirring occasionally, until softened.
Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
Spread broccoli (or peas) and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender. Stir in lemon juice & zest.Season as needed with salt & pepper. Top with cheese and parsley & cherry tomatoes (if using).

2 tablespoons butter or olive oil
3 cloves garlic, finely chopped
2 cups / 6oz. uncooked Di Martino Paccheri Pasta (wide tubes), or rigatoni
2 cups chicken broth
2 cups Pinwheel Broccoli Florets (frozen) or Pinwheel Local Peas (frozen)
2 cups chopped rotisserie chicken or cooked leftover chicken, shredded or cut into chunks
2 tablespoons lemon juice + 1 teaspoon lemon zest
¼ cup shredded Parmesan cheese
Optional: chopped fresh parsley; handful of halved cherry tomatoes