Comforting and convenient, a store-bought rotisserie chicken and some other shortcuts means you could have this complete meal about the table in about half an hour.
- 4 mugs small broccoli florets (about 6 ounces)
- 4 carrots, halved lengthwise and cut into 1-inch pieces
- 1 large red onion, halved and thickly sliced
- 2 tablespoons extra-virgin essential olive oil, divided
- 1/2 teaspoon fine sea salt
- 8 ounces whole wheat grains fettuccine
- 1 rotisserie chicken, meats shredded and bone fragments reserved for another use*
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/2 teaspoon surface black pepper
Preheat the oven to 425°F. Place broccoli, carrots and onion on the cooking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with salt. Roast until browned and smooth, about 20 minutes.
Meanwhile, cook pasta according to the package directions. Quick tip: Don’t use too much water-8 cups (2 quarts) is plenty and should come to a boil in a covered pot over high heat in about 5 minutes.
Drain pasta, reserving 1 cup cooking water. Return pasta to the pot. Toss with remaining 1 tablespoon oil. Toss again with chicken, vegetables, cheese and pepper. Reheat over low warmth if necessary, adding some reserved pasta water if it seems dry.
*Get ahead tip: Save the chicken wings and bones and the carrot and onion scraps to simmer with 6 cups water for an hour, and you’ll have a quart of chicken stock for soup later in the week.
Per Serving: 400 calories (120 from fat), 13g total fat, 3g saturated fat, 110mg cholesterol, 630mg sodium, 37g carbohydrates, (6 g dietary fiber, 4g sugar), 34g protein.