Weeknight Pasta (serves 8)


1 lb Campanelle pasta

1 rotisserie chicken (allow to cool before pulling meat so it doesn’t shred)

1 10.5oz container grape tomatoes

12oz brussels sprouts, cut in half or quarter if large

1/2 cup toasted pine nuts

1  4oz container blue cheese crumbles

4 cloves garlic, sliced thinly

4 T butter

3/4 cup of reserved pasta water

Salt and pepper


Preheat oven to 400.  Cut Brussels sprouts.  Place in large enough dish such that sprouts are in one layer, toss in olive oil, and season generously with Kosher salt and pepper.  Toss tomatoes in olive oil and season generously with Kosher salt and pepper.  Place in a separate dish. Roast Brussels sprouts for approx. 25 minutes and tomatoes will cook in about 20 minutes.

Meanwhile bring a large pot of generously salted water to a boil.  Cook pasta according to directions.  Drain but do not rinse.  **reserve 3/4 pasta water.

Saute sliced garlic in butter in a large saute pan.  Add all ingredients and toss.  Top with blue cheese.