This lemony pasta dish features spring produce like asparagus, cauliflower, broccolini, and spinach with the addition of cherry tomatoes. It's perfect for that transition time between spring and summer when the cool weather crops are still around, but the first tomatoes are starting to come in.
This recipe uses store-bought rotisserie chicken, but you could also use any leftover cooked chicken you have in your fridge.
Cooking instructor Wendy Cannon, developed this recipe based on a Meal-o-Matic Power Pasta dish she made. It was so good, she knew it had to become a stand-alone recipe for everyone to enjoy!