Sea salt and fresh ground pepper
8 ounces chicken, cut into strips
3 tablespoons extra virgin olive oil
2 tablespoons minced garlic
2 ounces sun-dried tomatoes, diced
2 ounces broccoli
2 lemon wedges
2 ounces white wine (Chablis works well)
10 ounces penne, cooked al dente
2 tablespoons unsalted butter
1 ounce pecorino Romano cheese
In a mixing bowl, combine sea salt and pepper. Lightly dredge chicken in it, then grill about halfway through.
In a large skillet, heat extra virgin olive oil. Sauté chicken in oil; lightly brown on both sides. When chicken changes color, add garlic. Continue to sauté, stirring constantly until garlic is lightly browned.
Add sun-dried tomatoes, broccoli and wine. Reduce by 1/4 to 1/2. Add salt and pepper, to taste. Add penne. Toss with butter and cheese.
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