Roasted Broccoli Recipes

Ingredients

• 🫒2 tbsp olive oil
• 🍗1 lb boneless, skinless chicken breasts
• •2 cups carrots, sliced into thin sticks or coins
• •2 cups broccoli florets
• •12 oz bowtie (farfalle) pasta
• 🍗4 cups chicken broth
• •1 cup heavy cream
• 🧀1 cup shredded sharp cheddar cheese
• 🧀1 cup shredded Havarti cheese
• 🧂1 tsp Italian seasoning
• 🧄3 cloves garlic, minced
• 🧂to taste Salt & freshly ground black pepper
• •as needed Fresh parsley, for garnish

Instructions

1. 1Preheat oven to 425°F (220°C). Toss broccoli and carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, until tender and slightly caramelized.
2. 2In a large pot, bring chicken broth to a boil. Add bowtie pasta and cook until al dente, about 10–12 minutes. Drain, reserving 1 cup of pasta water, and set aside.
3. 3In a large skillet, heat remaining 1 tbsp olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden brown and fully cooked through, about 6–7 minutes. Remove and set aside.
4. 4In the same skillet, add garlic and sauté for 1 minute until fragrant. Lower heat, then stir in heavy cream. Slowly add cheddar and Havarti cheeses, whisking until smooth and creamy. Adjust consistency with a splash of reserved pasta water if needed.
5. 5Add cooked pasta, roasted vegetables, and chicken into the skillet. Toss until everything is well coated in the cheesy sauce.
6. 6Garnish with fresh parsley and extra cheddar, if desired. Serve hot.