Broccoli and Chicken Pasta Salad
This is my “carpool crazy sports night” meal, but also my kids’ favorite lunch-box pasta salad. Feel free to add other veggies or meats.
2 cups allergen-friendly or gluten-free bow-tie pasta or other tubular pasta / 2 cups broccoli florets / 2 tablespoons extra virgin olive oil / 1 cup shredded leftover Weekday Double Roast Chicken (Recipe Found in Allergy Mama Cookbook) / Kosher salt and freshly ground pepper
In a large pot of boiling salted water, cook the bowtie pasta for 8 minutes, then add the broccoli florets. Cook for an additional 3 to 4 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and run cool water over pasta and broccoli mixture to stop the cooking. Drain well and transfer to a large bowl. Toss with the oil, add the chicken, and season with salt and pepper to taste.
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