1 lbs Chicken breast, cut into 1 inch pieces
Salt and Pepper
3 Tbs butter
1 Onion, minced
1/4 tsp red pepper flakes
1/4 tsp oregano
3 garlic cloves
8 oz penne (2.5 cups dry noodles, any noodles work)
2.5 cups chicken broth
1/2 cup heavy cream
1 bunch broccoli (1.5 lbs), no stems only florets, cut into 1 inch pieces
1 12oz jar of red peppers (roasted, you can use raw red peppers), rinsed and chopped
1/2 cup parmesan cheese
Directions:
1. Pat chicken dry, season with salt and pepper. Melt 1 Tbs. of butter in 12-inch skillet over medium heat. Add chicken and cook until its lightly browned but not fully cooked, about 4 minutes. Transfer to a bowl.
2. Add 1 more Tbs. butter, onion, red pepper flakes, oregano, and ½ tsp. salt to skillet. Cook until the onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
3. Sprinkle penne evenly into skillet. Pour the broth and cream over it. Cover and bring to boil, about 5 minutes.
4. Reduce the heat to med-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
5. Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer
6. Stir in remaining butter and Parmesan. Season with salt and pepper to taste.
From the America's Test Kitchen cookbook or www.bloggingitswhatsfordinner.blogspot.com
