Pasta with Chicken and Broccoli

1. Debone and remove skin from rotisserie chicken. Roughly dice meat, using light and dark meat if you want.
2. Prep the broccoli: cut into florets and peel and dice stems.
3. In a large cold skillet, pour in about 2 Tablespoons of olive oil and add garlic. Let the garlic and oil warm over medium-low heat and become aromatic but not browned.
4. Before garlic browns, add red pepper flakes and chicken broth. (Adjust the red pepper flakes to your spiciness taste.)
5. Simmer and let reduce for about 5 minutes, then add the diced chicken.
6. Meanwhile, heat the water for the pasta in a very large pan. Be sure to liberally salt the water. Bring to a boil and add the pasta of your choice. Cook it to about half way (set a timer for the cook time recommended on the box), then when it’s half way cooked add the broccoli to the pasta pot. Bring back to boil and finish the recommended cooking time.
7. Drain the pasta and broccoli, reserving about 1/2 cup of the pasta water.
8. Add cream to the chicken and broth and let reduce until thickened. Add the parmesan, then add in the pasta and broccoli and thoroughly combine. Then, serve. Top with additional grated parmesan to taste.