Rotini with Chicken and Cauliflower


Seasoned Chicken

Rotini with Chicken and Cauliflower is a very healthy choice compared to a lot of my recipes that include large amounts of cream and cheese. If you don’t like cauliflower you can always substitute it with broccoli.

If I have the time I like to marinate the chicken in a little olive oil and herbs for a few hours before cooking. I usually use fresh garlic, basil, thyme and rosemary for this dish and I sometimes add some crushed red pepper flakes to add a little kick to the dish.

This Rotini with Chicken and Cauliflower dish is a definite favorite. It’s economical and doesn’t take very long to prepare. Enjoy!


  • 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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