Ingredients
The following ingredients have 7 Servings
- 1 pound(s) ziti or penne with lines
- 2 large - heads broccoli florets steamed
- 4 - 8 oz boneless skinless chicken breasts cubed
- 1 - shallot minced ( if you don't have shallot use finely minced red onion (i won't tell)
- 3-4 - cloves of garlic minced ( or more i like a lot)
- 1 cup(s) cup chicken stock
- 2 cup(s) cups half and half (or you can use light or heavy cream but half and half works for me)
- 1 cup(s) cup grated parmesan cheese (more if freshly grated, or to taste)
Instruction
- cook ziti in plenty of salted boiling water until just short of al dente
- Heat olive oil in large sauté pan.
- Sauté chicken in olive oil until tender but not quite done.
- Add shallot and sauté until translucent.
- Add garlic and continue cooking until it is fragrant being careful not to burn.
- Make sure chicken is cooked thru and deglaze pan with about 3/4 of the stock scraping up any bits from the bottom of the pan and let reduce for a moment or two.
- Stir in half and half and bring to a simmer.
- Stir in parmesan cheese and continue stirring. The mixture should start to thicken.
- Add ziti to the pan and stir to coat with the sauce. The starch in the pasta will continue to thicken the sauce. If it’s too thick add remaining chicken stock. Taste for seasoning, I usually add a little salt and pepper at this point
- Fold in the broccoli
- When it is hot and thick enough garnish with some fresh chopped parsley and additional parmesan. Serve with crusty bread and enjoy!
