ChickenPenne

1 pound boneless, skinless chicken breasts or chickentenders
2 Tb olive oil
1/2 lb cremini or white button mushrooms
1/2 tsp garlic salt
1 Tb butter
1/2 cup diced yellow onion or shallot
1 Tb butter
2 cloves garlic, very finely minced
3/4 tsp dried thyme
1/2 tsp dried marjoram
pinch of red pepper flakes
1 Tb flour
1/2 cup dry white wine
2 1/2 cups low sodium chicken broth
1/2 cup julienned sun dried tomatoes, drained
1 small bunch broccoli or 1 pound florets
1 cup grated Parmesan or Romano cheese, divided
1/2 pound dried penne or any shape pasta you find interesting
salt and freshly ground pepper

Fill a large pot with water, cover and bring to a boil to blanch the broccoli and cook the pasta.

Cut the chicken into bite-sized pieces. Season with salt and pepper. Heat the olive oil in a skillet and sauté the chicken until lightly golden but not thoroughly cooked through.

Remove chicken from the skillet.

Slice the mushrooms in half if small and in thirds if larger. Add one Tb butter to the skillet, add mushrooms and garlic salt and sauté until the mushrooms are golden brown. Remove mushrooms from skillet. Add Tb butter to the skillet and add diced onion and sauté until lightly brown. Add the garlic, thyme, marjoram and red pepper flakes and cook until garlic is fragrant. Add the flour to the skillet and make a roux and cook gently for 2 minutes. Add the white wine and the chicken broth to the skillet, stir until smooth and cook over low heat until the sauce has slightly thickened.

Cut the broccoli into bite-sized pieces. Add about 1 Tb kosher salt to the boiling water and cook the broccoli until crisp tender. Remove the broccoli and cook the pasta in the same water until al dente.

Return the chicken and the mushrooms to the skillet. Add the julienned tomatoes and cook until the chicken has cooked through. Combine the skillet mixture, the broccoli, the pasta and approximately half of the cheese and turn out into serving bowl. Garnish with the reserved cheese.


	Chicken penne with broccoli & mushrooms
This is a great mid-week dish to make when you need dinner in a hurry and you don’t feel like fussing too much. It takes less than 30 minutes to make, the ingredients are pretty healthy and it delivers a lot of flavor for not a lot of work.		1 pound boneless, skinless chicken breasts or chickentenders 2 Tb olive oil 1/2 lb cremini or white button mushrooms 1/2 tsp garlic salt 1 Tb butter 1/2 cup diced yellow onion or shallot 1 Tb butter 2 cloves garlic, very finely minced 3/4 tsp dried thyme 1/2 tsp dried marjoram pinch of red pepper flakes 1 Tb flour 1/2 cup dry white wine 2 1/2 cups low sodium chicken broth 1/2 cup julienned sun dried tomatoes, drained 1 small bunch broccoli or 1 pound florets 1 cup grated Parmesan or Romano cheese, divided 1/2 pound dried penne or any shape pasta you find interesting salt and freshly ground pepper Fill a large pot with water, cover and bring to a boil to blanch the broccoli and cook the pasta. Cut the chicken into bite-sized pieces. Season with salt and pepper. Heat the olive oil in a skillet and sauté the chicken until lightly golden but not thoroughly cooked through. Remove chicken from the skillet. Slice the mushrooms in half if small and in thirds if larger. Add one Tb butter to the skillet, add mushrooms and garlic salt and sauté until the mushrooms are golden brown. Remove mushrooms from skillet. Add Tb butter to the skillet and add diced onion and sauté until lightly brown. Add the garlic, thyme, marjoram and red pepper flakes and cook until garlic is fragrant. Add the flour to the skillet and make a roux and cook gently for 2 minutes. Add the white wine and the chicken broth to the skillet, stir until smooth and cook over low heat until the sauce has slightly thickened. Cut the broccoli into bite-sized pieces. Add about 1 Tb kosher salt to the boiling water and cook the broccoli until crisp tender. Remove the broccoli and cook the pasta in the same water until al dente. Return the chicken and the mushrooms to the skillet. Add the julienned tomatoes and cook until the chicken has cooked through. Combine the skillet mixture, the broccoli, the pasta and approximately half of the cheese and turn out into serving bowl. Garnish with the reserved cheese.
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