A quick and filling pasta perfect for a weeknight dinner.

Ingredients:

• 1/4 lb of bucatini pasta
• 2 large burrata balls
• 2 tbsp mozzarella cheese
• 2 cups pre-cooked chipotle chicken, diced
• 1/2 large yellow onion
• 3 cups chopped broccoli
• 2 tbsp chimichurri sauce
• 2 tbsp sun-dried tomatoes
• 2 cups water
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp smoked paprika + 1/2 tbsp
• 1 tbsp paprika + 1/2 tbsp
• 1/2 tbsp garlic powder + 1/2 tbsp
• 1/2 tbsp dried oregano
• 1/2 tbsp dried basil
• 1 tsp dried parsley
• 1 tsp cayenne pepper
• 1 cup whole milk
• 1/2 tbsp avocado oil + 1/4 -1/2 tbsp
• 1 tbsp salted butter

additional Ingredients:

• diced bell pepper
• frozen corn
• fresh or frozen peas
• black beans

Directions:

Set oven to 385°F. Dice yellow onion, chop broccoli, dice bell pepper (if adding). Place broccoli in large bowl and toss with 1/4 to 1/2 tbsp avocado oil. Coat with 1/2 tbsp smoked paprika, 1/2 tbsp paprika, 1/2 tbsp garlic powder, and a pinch of salt. Place in even layer on baking sheet and roast for 25 to 30 minutes.

While the broccoli is roasting, heat 1/2 tbsp avocado oil and 1 tbsp salted butter at medium high. Add diced onion, sprinkle with salt, and cook until translucent (about 4 minutes). Add bell pepper, if including, and cook an additional 3-4 minutes. Pour in the water and add pasta. Boil covered for about 7 minutes. Remove cover and boil for an additional 3 minutes. Turn the heat down to simmer. Add the chimichurri sauce, frozen corn or peas (if adding), and stir. Add smoked paprika, paprika, garlic powder, cayenne pepper, oregano, basil, parsley, and black pepper. Add burrata cheese, and stir. As the burrata starts to melt, add the parmesan, the sun-dried tomatoes, and milk. Once the cheese has melted and the sauce thickened (about 5-8 minutes) add the roasted broccoli, chicken, and black beans, if including. Let rest a few minutes and stir before serving.