1 cup white wine
1/2 cup chicken stock
1/2 onion chopped
3 garlic cloves minced
2-3 cups Broccoli spears
1 Chicken breast cup up
2 TBSP olive oil
1 TBSP butter (maybe a little more)
Penne Pasta (a little more than 1 cup dry)
Season chicken with salt and pepper. Heat Olive oil over medium heat and add onions. Saute for 2 minutes and add chicken. Brown the chicken and add the garlic and broccoli. Add chicken stock and wine and cover. After 2 minutes reduce the heat to low.
Cook pasta until al dente and drain water.
When the broccoli can be pierced with a fork add butter and pasta and toss.
Serve with grated parmigiano and a squeeze of lemon.