This is another one of those busy night, quick and tasty meals.
I usually have chicken breast in the freezer, broccoli in the fridge (it's one of the only veggies Quinn likes right now), and sauce and pasta in the cupboard.
You could use leftover chicken, shredded rotisserie chicken, whatever you have or whatever is easiest for you. I usually just poach a couple of chicken breasts.
This recipe comes from the President's Choice website.
1 box high fibre pasta
1 jar alfredo pasta sauce (or quattro fromaggi pasta sauce)
2 cups broccoli, cut into bite sized pieces (I also use the stem)
2 cups cooked, cubed chicken breast
1/3 cup parmesan cheese
Preheat oven to 375.
Cook pasta as directed, in plenty of boiling, salted water until al dente. In the last 4 minutes, I throw the broccoli in with the pasta. Reserve about 1/4 cup pasta water, and drain pasta and broccoli.
Mix pasta, broccoli, pasta water, pasta sauce and chicken. Pour into a casserole dish, top with parmesan cheese, and cook for 10-12 minutes until cheese browns a touch.
Serve with fresh ground pepper.