Ingredients:

• 8 ounces uncooked penne pasta (gluten free, if desired)
• 2 cups broccoli florets, broken into small pieces
• 2 eggs
• 1/2 cup heavy cream
• 1 1/2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup onion, chopped
• 1/4 cup dry Vermouth
• 1 whole Boston Market roasted rotisserie chicken, removed from bone and chopped
• 1/2 cup (2 ounces) fresh Parmesan cheese, grated
• 2 tbsp fresh, flat-leaf parsley, finely chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Directions

1. Cook the pasta in boiling water according to package directions; add broccoli during final 4 minutes of cooking. Drain the pasta mixture in a colander over a bowl, and reserve 1/3 cup of the cooking liquid. Allow it to cool slightly and then combine it with the eggs and the cream. (If the pasta water is too hot, you'll end up with scrambled eggs, so be sure to let it cool.) Stir with a whisk and set aside.

2. Heat a large skillet over medium heat. Add oil, butter and onion to the pan and sauté for 3 to 4 minutes until onion becomes soft. Add the Vermouth and cook for 1 minute. Add the pasta mixture and stir to combine.

3. Take it off the heat and stir in the creamy mixture, chicken and cheese. Place the pan back on the heat (medium), and cook until slightly thick, stirring frequently (4 or 5 minutes). Remove from the heat, and stir in the parsley, salt, and pepper. And don't forget the bacon! Serve immediately.