The kitchen is closed..Penne with Chicken & Broccoli

The kitchen is closed today and I’m on my own, so I decided to make a favorite of mine.. Penne with chicken & broccoli. A nice light, easy lunch dish that’s a breeze to prepare. The children and grandkids will be arriving next week and no doubt we’ll be cooking up a storm. So for today, I’m just going to enjoy my solitude and a good book, Peter Pezelli’s Every Sunday, that reviewers describe as ‘a funny novel-- with a heart as big as the state of Rhode Island’. We’ll see :)




1 lb penne, cooked aldente
2 boneless chicken breasts, cut into pieces, rolled in a bit of flour and seasoned with salt & pepper
¼ cup chicken stock
4 cups sautéed broccoli florets
4 garlic cloves, mashed
¼ cup dry white wine
1 shallot
flour
¼ cup extra virgin olive oil
1 lemon
3 TBLS romano cheese
gound pepper, sea salt

· Add olive oil to sauté pan and sauté 2 garlic cloves for a few minutes. Add
broccoli, salt, pepper two minutes and then add juice of squeezed lemon over
all.
· In a separate pan add olive oil, sauté 2 garlic cloves and chopped
shallots or onion. Add wine. Add cut pieces of seasoned and floured chicken
breasts, chicken broth and sautee on high for 5 minutes. Now add the
broccoli mixture to the chicken pan.. drippings and all.
Cook for 3-4 more minutes. When the penne is cooked, mix in the broccoli and
chicken.. grated cheese & black pepper and toss well before serving. Enjoy!