Chicken-Broccoli Penne Alfredo

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 don’t 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 (that’s just me). But if you’re after quick, stick with skinless-boneless.