Chicken-Broccoli Penne Alfredo - chicken

Method

• 1) Season chicken breasts with salt and pepper.
• Heat a large skillet to medium-high then add olive oil.
• Once oil is hot, add chicken.
• Cook 12-15 minutes turning once.
• Once cooked, remove from heat and leave to rest for 5 minutes, then slice.
• 2) Bring a large pot of salted water to a boil.
• Add penne stirring occasionally.
• Cook to box directions.
• During the last 5 minutes, add broccoli.
• Once done, drain through a colander and set aside.
• 3) Meanwhile, heat another large skillet to medium heat; add butter.
• Once butter is melted, add shallots.
• Cook about 4 minutes then add garlic.
• Cook another minute then add wine.
• Cook until wine reduces by half, about 4 or 5 minutes- eye it.
• Now lower burner to low heat setting.
• Add cream stirring occasionally until thickened about 3 to 4 minutes.
• Take skillet of the burner, then add cheese.
• Stir until melted.
• Add chicken, broccoli and pasta to skillet.
• Stir until combined then season with salt and LOTS of pepper!
• Be prepared for some yumminess!
• Note: If you dont have a bunch of large skillets, just roast some chicken breasts for about 30 minutes on 350 degrees (F).
• Allow to rest and follow recipe.
• I prefer bone-in skin-on breast for ultimate juiciness and flavor after roasting.
• Just de-skin and de-bone chicken.
• Put the bones and skin in a Ziplock bag and save for stock.
• Or just eat the yummy crispy chicken skin (thats just me).
• But if youre after quick, stick with skinless-boneless.