1. Preheat oven to 425°F. In a medium bowl place cauliflower, onion, and garlic. Add 2 Tbsp. olive oil and 1/2 tsp. kosher salt; mix to coat. Place vegetables in a single layer on a large parchment-lined baking sheet or rimmed pan. Roast 15 to 20 minutes or until tender and lightly browned, stirring once.

2. In a 4-qt. pot cook pasta according to package directions; drain pasta, reserving 3/4 cup of the cooking water.

3. Add chicken and dried tomatoes to empty pasta pot. Cook and stir 2 to 3 minutes until heated through. Add roasted vegetables, pasta, Parmesan, oregano, and the reserved water. Simmer, uncovered, 2 to 3 minutes. Remove from heat. Stir in arugula. Top with crispy chickpeas and serve with lemon wedges. Serves 4.

Tips

Any color of cauliflower will work well. Starchy pasta water helps make a silky sauce. For a creamier result, add 2 to 3 Tbsp. heavy cream when you add the arugula in Step 3.