Saturday, March 5, 2011

Chicken and Broccoli in White Wine over Penne

I have had variations of this dish over the years but I had never tried to make it myself until last summer.  It was after a trip to Paris to hang out with a friend of mine.  I didn't actually have this anywhere but we happened to wander past a restaurant with the smell of wine and butter wafting out and I was immediately transported to this dish.  I tried to search for a recipe that could replicate what I was craving but couldn't find one.  Maybe I was searching for the wrong terms but it led me to work it out on my own.

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)
Parmigiano-Reggiano grated
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.

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