Wednesday, October 2, 2013

Penne with Chicken, Broccoli & Cheese

from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell & Bonnie Garcia

Ingredients:
1 cup broccoli florets, divided into tiny sprigs
1/4 cup butter
2 skinless chicken breast halves, cut into thin strips
2 garlic cloves, minced
salt and pepper to taste
3 1/2 cups penne pasta
1/2 cup dry white wine
1 cup heavy cream
3 1/2 oz gorgonzola cheese, rind removed and diced small
parmesan cheese

Directions:
1.  Plunge broccoli in a saucepan of boiling salted water.  Return to a boil and boil for 2 minutes, then drain in colander under cold running water.  Shake to remove excess water & set aside.

2.  Melt butter in large skillet or saucepan.  Add chicken and garlic, with salt and pepper to taste; stir well.  Fry over medium heat for 3 minutes or until chicken becomes white.  Meanwhile begin cooking pasta according to package instructions.

3.  Pour wine and cream over chicken mixture in pan.  Stir to mix, then simmer stirring occasionally for 5 minutes until sauce has reduced and thickened. 

4.  Increase heat and add broccoli.  Toss to heat through.  Taste for seasoning and adjust if necessary.  Drain pasta, add it to sauce.  Add cheese and toss well.   

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