Ingredients Jump to Instructions ↓

  1. 3 heads of broccoli, stems removed and cut into 1" florets

  2. 1 14 1/2 oz box of Penne pasta

  3. 1 Tablespoon of Extra Virgin Olive Oil

  4. 2 Tablespoons of butter

  5. 6 cloves of garlic, minced

  6. 1 very large boneless, skinless chicken breast (butterfly the breast, then cut into 1" cubes)

  7. 1/4 teaspoon of cracked red pepper

  8. 1 Tablespoon of Flour

  9. 2 cups of chicken broth

  10. 1/2 cup heavy whipping cream

  11. 8 oz. shredded Romano, Asiago, or Parmesan cheese Salt and Pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cook broccoli in large pot of boiling salted water about 3 minutes. Using slotted spoon, transfer broccoli to a large bowl to cool. Add penne to same pot of boiling water, and cook until just tender but still firm to bite. Drain pasta. Meanwhile, heat oil and 1 Tablespoon of the butter in a large heavy skillet over medium-high heat. Add garlic, chicken cubes and cracked red pepper; saute until chicken is no longer pink, about 4-5 minutes. Using slotted spoon, transfer chicken to another bowl to cool. Add remaining tablespoon of butter to the skillet and melt. Add flour and stir until flour has absorbed all of the butter and resembles a paste consistency. Add chicken broth and cream to skillet; stir until the flour paste is completely dissolved; boil until sauce thickens slightly, about 10 minutes. Reduce heat to simmer. The sauce will still be very watery at this point. This is OK! Add chicken to sauce mixture and let the chicken continue to cook for 3 minutes more. Add shredded cheese and stir until cheese is melted. Add pasta and broccoli; stir gently until mixture is heated through and coated evenly with sauce. Season to taste with salt and pepper. Turn heat down as low as it can go; cover and let cook for an additional 5 minutes. Uncover and stir from the bottom. The sauce should be thick and creamy.


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