Saturday, August 2, 2008

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
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
· 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!


sunnygrl_ks said...

I can't hardly stand to come to this blog... your food looks so wonderful, I can't stand it!!!!!! Why don't you move closer, so that i can park myself in your kitchen and eat all your food????

Susan from Food Blogga said...

A heart as big as "RI"? Well, I may have to get this book for my RI mom and dad. :) Love the pasta too--it's one of my faves.