INGREDIENTS:
- 1 pound penne or other small pasta
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breast cutlets
- 2-3 tablespoons Cajun seasoning (see notes)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups heavy creame cups (8 ounces) Wisconsin parmesan cheese, shredded
- Salt and pepper To taste.
INSTRUCTIONS:
Let’s get started the recipe:
Firstly, Heat oven to 200°F.
In large pot, bring 4 quarts salted water to boil.
Step 1: Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.
Step 2: Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into bowl of ice water. Drain and set aside.
Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.
Srep3 : In large skillet, heat oil until shimmering. Arrange chicken in single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to oven to keep warm.
Step 4: Wipe skillet with paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds.
Step 5: Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes.
Step 6: Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese, and season with salt and pepper.
Step 7: Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese.
Serve immediately.
