Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 2 cups chicken broth
- 1 cup milk (or substitute with almond milk for a dairy-free option)
- 8 ounces penne pasta
- 2 cups broccoli florets
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes.
- Add the minced garlic and Italian herbs to the pot, stirring for about 1 minute until fragrant. This step always reminds me of my mum’s advice: “Garlic, when cooked just right, will have you floating on its aroma.”
- Pour in the chicken broth and milk, bringing the mixture to a gentle simmer. Stir in the penne pasta, ensuring it’s fully submerged in the liquid.
- Cover the pot and cook for about 10 minutes, stirring occasionally to prevent the pasta from sticking, just as I would carefully stir my mum’s secret stew recipe.
- Add the broccoli florets to the pot and continue cooking for another 5 minutes, or until the pasta is al dente and the broccoli is tender-crisp.
- Remove from heat and stir in the Parmesan cheese and red pepper flakes, if using. Let the dish rest for a couple of minutes to allow the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International