Broccoli and Chicken Pasta Salad
2 cups allergy-friendly or gluten-free bow-tie pasta or tubular or spiral pasta
2 cups broccoli florets
2 tablespoons extra virgin olive oil
1 cup shredded leftover Weekday Double Roast Chicken (page 76 in cookbook)
Freshly ground pepper
* In a large pot of boiling salted water, cook the bow-tie pasta for 8 minutes, then add the broccoli florets. Cook for an additional 3 to 4 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and run cool water over the pasta and broccoli mixture to stop the cooking. Drain well and transfer to a large bowl. Toss with the oil, add the chicken, and season with salt and pepper to taste.