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1) Season chicken breasts with salt and pepper.
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Heat a large skillet to medium-high then add olive oil.
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Once oil is hot, add chicken.
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Cook 12-15 minutes turning once.
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Once cooked, remove from heat and leave to rest for 5 minutes, then slice.
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2) Bring a large pot of salted water to a boil.
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Add penne stirring occasionally.
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Cook to box directions.
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During the last 5 minutes, add broccoli.
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Once done, drain through a colander and set aside.
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3) Meanwhile, heat another large skillet to medium heat; add butter.
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Once butter is melted, add shallots.
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Cook about 4 minutes then add garlic.
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Cook another minute then add wine.
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Cook until wine reduces by half, about 4 or 5 minutes- eye it.
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Now lower burner to low heat setting.
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Add cream stirring occasionally until thickened about 3 to 4 minutes.
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Take skillet of the burner, then add cheese.
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Stir until melted.
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Add chicken, broccoli and pasta to skillet.
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Stir until combined then season with salt and LOTS of pepper!
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Be prepared for some yumminess!
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!
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Note: If you dont have a bunch of large skillets, just roast some chicken breasts for about 30 minutes on 350 degrees (F).
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Allow to rest and follow recipe.
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I prefer bone-in skin-on breast for ultimate juiciness and flavor after roasting.
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Just de-skin and de-bone chicken.
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Put the bones and skin in a Ziplock bag and save for stock.
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Or just eat the yummy crispy chicken skin (thats just me).
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But if youre after quick, stick with skinless-boneless.
