In a large skillet or pot, bring the salt and water to a boil.

While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)

Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).

When the timer goes off, turn off the heat and drain the pasta using a lid or colander. Return to the pan and stir in the spinach.

Add in chicken. Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.

Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat. (I let mine get brown, because that's just how I roll, but that's not necessary).

Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.

Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.

Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.

Evenly divide into prep containers