Cavetelli with Chicken & Broccoli

• 4 whole Boneless, Skinless Chicken Breasts
• 1 pound Cavetelli Or Any Other Medium Shaped Pasta
• 3 heads Broccoli Cut Into Florets
• 2 cups Parmesan Cheese
• 4 cloves Garlic
• 3 Tablespoons Extra Virgin Olive Oil
• 1/2 whole Lemon
• 2 pinches Kosher Salt
• 2 dashes Black Pepper
• 3 dashes Dried Basil
• 3 dashes Dried Oregano
• 2 pinches Red Pepper
• 1 whole Roma Tomato

1. Prep work is simple.
2. Preheat your oven to 425
3. Cut the heads of the broccoli into florets and set aside.
4. Coat an oven safe large skillet with the extra virgin olive oil.
5. Peel the garlic and flatten under a large knife blade, then add to the skillet.
6. Season your chicken breasts with salt, black pepper, basil and oregano.
7. Place in the skillet with the garlic, squeeze the lemon juice from half a lemon over the top of the chicken and bake for approximately 25 minutes or until done.
8. While the chicken is baking, cook the pasta until al dente.
9. Save 1/2 cup of the pasta water when done.
10. When the chicken is done, remove from the skillet and cut into small pieces.
11. In the same skillet (on medium heat) that the chicken baked (leave the drippings), saute the broccoli for a couple of minutes.
12. Add the 1/2 of pasta water to the skillet and work the drippings loose.
13. Add the pasta, chicken and red pepper flakes.
14. Cook until the water is absorbed and the broccoli is still firm, about 5-6 minutes (no mushy broccoli).
15. Add the Parmesan cheese, stir until melted.
16. Dice the Roma tomato and garnish over the dish.
17. Serve and enjoy!
18. My monkeys love this dish because it is not too spicy and they are so happy with the chicken, pasta and cheese that they abide the broccoli.

chicken breasts, cavetelli, broccoli, parmesan cheese, garlic, olive oil, lemon, salt, black pepper, basil, oregano, red pepper, tomato

Taken from tastykitchen.com/recipes/main-courses/cavetelli-with-chicken-broccoli/ (may not work)