Olive oil
2 shallots, minced
3 scallions, sliced thinly
2 cloves garlic, minced
1 lb boneless skinless chicken breasts
2-3 carrots, peeled and chopped
1 head broccoli, florets cut and stem peeled and sliced
Few sprigs fresh thyme, leaves off the stem
salt and pepper, to taste
1/4 cup dry vermouth, or other dry white wine
1/2 box tricolor rotini (serves 2, whole box for 4)
Parmesan cheese
Preheat the oven to 400 degrees. Place the chicken in a greased roasting tray. Evenly coat the chicken with the shallots, scallions, onion, garlic and thyme. Arrange the broccoli and carrots around the chicken in the baking tray, and drizzle all with some olive oil, salt and pepper. Pour the vermouth or wine around the chicken. Roast the chicken and veggies for 25-35 minutes, or until the chicken is cooked through and the veggies are hot and just cooked. While the meat is cooking, boil a pot of water for your pasta. As soon as the chicken comes out of the oven, let it rest while you cook the pasta. Once the pasta is done to your liking, take one of the chicken breasts out of the roasting tray and cut it into bite-sized pieces. I had some extra chicken because there were two of us tonight, but one pound of meat--especially with the pasta and veggies--should serve up to 4 people. Serve the pasta with lots of veggies, chicken cubes, and lots of Parmesan cheese on top! Enjoy!