Chicken and Broccoli Penne

One of my favorite, maybe the favorite, foods is Italian. I have fond memories as a teenager when the Fattigati family would invite me over for dinner, especially when Momma Fattigati made handmade ravioli. A lot of work when considering how fast it went at the dinner table; but was thoroughly appreciated.

Chicken and Broccoli Penne

1 pound boneless, skinless chicken breasts, trimmed and sliced thin

Sea Salt

Black Pepper

¼ cup olive oil

¼ cup onion flakes or 1 onion, chopped fine

6 garlic cloves, minced

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

½ cup Sauvignon Blanc or other white dry wine

2-1/2 cups water

2 cups chicken broth

8 ounces (2-1/2 cups) Penne

8 ounces broccoli florets, cut into 1-inch pieces

2 ounces Parmesan cheese, grated (1 cup)

1. Pat chicken dry with paper towel and season with sea salt and black pepper. Heat 1 tablespoon oil in 12-inch skillet (non-stick or cast-iron) over medium-high heat until it starts to smoke. Add chicken in single layer and cook, without stirring, until chicken begins to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to bowl and cover.
2. Add 1 tablespoon oil to empty skillet and heat over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic, red pepper flakes, and oregano. Cook until fragrant, about 30 seconds. Stir in wine and simmer until nearly evaporated, 1 to 2 minutes. Stir in water, broth, and pasta. Increase heat to medium-high and simmer, stirring often, until pasta is nearly tender, about 12 minutes.
3. Stir in broccoli and cook until pasta and broccoli are tender and sauce has thickened, 3 to 5 minutes. Stir in chicken, along with any accumulated juices, and cook until warmed through, about 1 minute. Take off heat and stir in Parmesan and remaining 2 tablespoons oil and season to taste. Serve.