Penne with Chicken, Broccoli and Cheese

Since I first made this recipe I've made a couple of variations changing the cheese, veggies and protein. Like gruyere, peas, and ham. This picture isn't great because of the sloppy plate, but that's just because this was a serving of seconds!

photo by Emily Hale

Penne with Chicken, Broccoli and Cheese
1 C broccoli florets, fresh or frozen
1/4 C butter
2-3 boneless, skinless chicken breasts, cut into thin strips
1 clove garlic, pressed
3 1/2 C dried penne
1/2 C chicken broth
1 C cream
1/2 C gorgonzola cheese
1/2 C shredded parmesan
salt and pepper



Cook the broccoli in boiling water just until tender. For my kids I like it to be soft, but you may like it slightly crunchy. Drain and set aside. Set another pot of water to boil for the penne and cook according to package directions. Meanwhile melt the butter in a large skillet over medium heat. Add the chicken and garlic with salt and pepper and fry until chicken turns white, about 3 minutes. Pour the broth and cream over the chicken and let simmer for about 5 minutes, stirring occasionally, until the sauce has reduced and thickened. Add the broccoli add toss to heat through.  Drain the pasta and add it to the sauce, or add the sauce in the pasta pan, whichever is bigger. Add the cheese and toss well.