Rotini with Chicken and Cauliflower

Rotini with Chicken and Cauliflower


  • 4 boneless chicken breasts, cut into pieces

  • 1/4 cup of extra virgin olive oil

  • 2 cloves of garlic, finely chopped

  • 4 fresh basil leaves, chopped

  • 1 Tbls of fresh thyme, chopped

  • 1 Tbls of fresh rosemary, chopped

  • 1 tsp of crushed red pepper, (optional)

  • 1 head of cauliflower, cut into florets

  • 1 pound Rotini pasta

  • 2 Tbls of butter

  • 1 bunch of long green onions, chopped

  • 1/2 cup of white wine

  • 1/2 cup of chicken broth

  • 1/2cup of breadcrumbs

  • 1/2 cup of fresh grated parmesan cheese

  • 1/2 cup of fresh Italian flat leaf parsley, chopped


  • Place the chicken in a large plastic storage bag.

  • Add the oil, garlic, basil, thyme, rosemary and red pepper flakes.

  • Seal the bag and refrigerate for about 4 hours or overnight.

  • In a large pot of salted boiling water cook the cauliflower for about 10 minutes.

  • Remove the cauliflower with a slotted spoon and set aside.

  • Add the rotini to the pot and cook for 10 ti 15 minutes until al dente.

  • Meanwhile, using a large skillet, sauté the onions in the butter for 2 minutes.

  • Add the chicken and cook around 10 minutes until chicken is browned on all sides.

  • Stir in the cauliflower.

  • Deglaze the pan with the white wine.

  • Add the chicken broth cover and cook for 10 to 15 minutes more.

  • Stir in the breadcrumbs.

  • Place the rotini in a large bowl and toss with the chicken and cauliflower.

  • Serve with Parmesan cheese

  • Garnish with fresh parsley

    Serves 4 people

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