I love one-pot pasta dishes, but sometimes cooking everything together makes it difficult to build super-strong flavors. That's why this roasted chicken and broccoli rotini recipe is so ingenious: With only a few extra dishes and a little more work, you get crispy, caramelized chicken and broccoli, perfectly al dente pasta, and a bright, zippy lemon vinaigrette.
This recipe has a lot of really smart tips to make this pasta as easy and delicious as possible. First, you're going to roast your bone-in, skin-on chicken breasts alone on a large baking sheet. When the chicken is in its last 15 minutes of cooking, you throw some broccoli on the baking sheet along with it. While the chicken and broccoli cook, you can boil your rotini. Be sure to reserve some of the cooking water, as you'll need it for your sauce.
Speaking of the sauce, instead of standing at the stove for any longer than you probably want to on a summer evening, this recipe calls for a lemony vinaigrette. You simply mix lemon zest and juice, grated garlic, and salt in a large bowl, then add the cooked pasta right over the dressing, along with the chicken (that you've now shredded), broccoli, Parmesan, and reserved cooking water.
Then all you have to do is toss everything together until well-combined and you've got dinner. The best part is that you can enjoy this meal served hot or cold, which means the leftovers are great to take to the office with you for lunch the next day!
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