• 16oz box of farfalle pasta (or pasta of choice)
• 10-12oz bag of frozen broccoli
• 4oz cream cheese
• 6oz grated parmesan
• salt
• pepper

Make the pasta according to package instructions, retaining about a cup of the pasta water for later use. Cook the broccoli according to package instructions (steam in bag varieties are the fastest).

In a blender, combine the broccoli, cream cheese, parmesan. Add some pasta water, a couple tablespoons at a time, blending until you get the desired consistency. Add salt and pepper to taste.

Pour the broccoli pesto sauce over the cooked (and drained) pasta and mix to coat thoroughly. Add rotisserie chicken pieces for protein, if desired. Serve with garlic bread.