Ingredients
2 medium-sized boneless skinless chicken breasts (about 1 pound), cut into 3/4 inch pieces
1 TBS Lemon pepper seasoning
2 TBS olive oil
½ C dry white wine
3 TBS unsalted butter
3 cloves garlic, minced
2 TBS AP flour
3/4 C half and half
1 tsp hot sauce
2 ½ C broccoli florets
¾ C Parmesan, grated (about 4 oz)
¼ C Asiago, grated or crumbled (about 1 oz)
½ lb Penne
2 tsp freshly squeezed lemon juice
1 tsp Italian seasoning
½ tsp mustard powder
1 good pinch of crushed red pepper flakes
Directions
Season chicken with Lemon Pepper Seasoning
Heat olive oil in a large skillet over medium-high heat
Add chicken and cook for 2-3 minutes on each side, until a brown crust has developed (about 159° IT)
Remove chicken from skillet, cover loosely, and set aside (IT will continue to rise slightly)
Start boiling a large pot of salted pasta water
Add the white wine to the same skillet that you used to cook the chicken and set the heat to medium
Let the wine reduce by half (about 4 minutes) while scraping the bottom of the skillet
Add the butter and garlic and cook for 1 minute
Stir in the flour and cook for 1-2 minutes, stirring continuously
Add chicken broth slowly, stirring continuously
Add the half and half slowly, then stir in the hot sauce, Italian seasoning, mustard powder, and red pepper flakes
Bring to a boil, reduce to a simmer, and cover partially.
Meanwhile, boil the pasta to al dente according to package instructions, adding the broccoli during the last 4 minutes, then drain
Reduce the sauce to low and slowly stir in the grated cheese
Remove from heat and let cool slightly before stirring in the lemon juice
Add the pasta, broccoli, and chicken to the skillet and stir to combine
Serve immediately
Note: This is one of those dishes with multiple layers of flavor, where good ingredients make great food. Be sure to grate your cheese from a wedge instead of using pre-shredded. Squeeze your fresh lemon to get juice. Mince your garlic cloves from a fresh bulb.
Loffer Foods 