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Preheat the oven to 425°F.
Place broccoli, carrots and onion on a baking sheet.
>Drizzle with 1 tablespoon of the oil and sprinkle with salt.
Roast until browned and soft, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 10 minutes.
Drain pasta, reserving 1 cup cooking water. Return pasta to the pot.
Toss with remaining 1 tablespoon oil. Toss again with chicken, vegetables, cheese and pepper.
Reheat over low heat if necessary, adding some reserved pasta water if it seems dry.
*Get ahead tip: Save the chicken wings and bones and the carrot and onion scraps to simmer with 6 cups water for an hour, and you’ll have a quart of chicken stock for soup later in the week.