North End Penne with Chicken and Broccoli
I (J.) and slowly becoming more friendly with broccoli. It’s really nothing short of a miracle that we (N. and I) are eating so many vegetables, let alone broccoli, but I think that its got something to do with the way we prepare it.
A simple sauce is so easily made, and goes so well with chicken and pasta that I rather prefer it for a summer meal than a thicker tomato-based or heavier bechamel sauce. Adding broccoli gives it a fresh taste and snap that is perfect for a clean and easy dinner.
One of our books, The New England Cookbook, has this great recipe. I really, really liked how ours came out, and would really love to see what the locals from the North End do with the same stuff.
Here’s what you need:
1 lbs. of Penne
4 Cups of Broccoli florets
3 tablespoons all-purpose flour
1/2 teaspoon salt, more to taste
1/2 teaspoon ground black pepper, more to taste
1 lbs. boneless, skinless chicken breast
3 tablespoons olive oil
1 tablespoon butter
3 cloves, minced garlic
1 teaspoon dried oregano
1/3 cup fresh-grated Parmesan Cheese
1) Cook the pasta to al dente, reserving 3/4 cup of the starchy goodness for the sauce.
2) Combine the flour, salt and pepper to create a dredge. Coat the chicken well, shaking off excess.
3) Heat 2 tablespoons of olive oil in a skillet, and cook the chicken until golden brown on both sides and well cooked through (I don’t mind saying that mine came out extra good juicy, and very well-flavored today), then cut into 1/2 inch pieces.
4) Leave the greasy goodness in the skillet, adding the remaining oil and butter. Add the garlic and oregano. Cook, stirring, for one minute, then add the reserved pasta water and bring to a little simmer.
5) Toss it all in a bowl, add the cheese and toss again.
6) Season to taste with salt and pepper.
Like I said, I really enjoyed this recipe and I really do look forward to having it again. Give this a try, and if you get a chance, let us know what you think.