CHICKEN and BROCCOLI PENNE
Champps Americana Restaurant Copycat Recipe
8 cups broccoli florets
1 (16 oz.) box penne
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 large onion, chopped
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1/2 teaspoon salt
2 tablespoons grated Romano cheese
ground black pepper
Bring 4 to 6 quarts of water to boil. Add the broccoli and cook until tender, but still firm. Remove the broccoli with slotted spoon. Set aside.
Return the water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup cooking water. Return the pasta to the pot. Heat oil in large skillet over medium heat. Add the garlic and onion. Saute 3 to 4 minutes or until the onions are tender. Stir occasionally. Add the chicken and cook until no longer pink. Stir in the broccoli and salt. Cook until the broccoli is broken down but still green. Add the hot pasta and reserved cooking water to the broccoli mixture. Add cheese and toss before serving.