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.