Friday, May 04, 2007

This is what's for dinner at our house tonight. It's been a family favorite for 7 years. Fast dinner and great for entertaining. Your kids will eat broccoli with this dish!

North End Penne with Chicken and Broccoli
serves 4

1 pound penne
4 Cups broccoli florets
3 Tlbs all purpose flour
1/2 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
1 pound boneless, skinless chicken breasts
3 Tlbs olive oil
1 Tlbs butter
3 garlic cloves, minced
1 tsp dried oregano
1/3 Cup fresh grated Parmesan Cheese

Cook the pasta in a large pot of boiling salted water, adding the broccoli to the pot the last three minutes of pasta cooking time. Reserve 3/4 Cup of the cooking water and drain the pasta and broccoli.

Meanwhile, combine the flour, salt and pepper in a shallow dish. Dredge the chicken breast in the seasoned flour. Cook chicken in 2 Tlbs oil in large skillet over medium heat until golden brown on both sides and no longer pink in the center, about 8 minutes total. Remove chicken from skillet, leaving the drippings in the pan. Let chicken rest 2 minutes and then cut crosswise into 1/2" wide slices.

Add remaining 1 Tlbs oil and butter to skillet. Add garlic and oregano and cook, stirring, for 1 minute. Add reserved pasta cooking water and bring to a simmer.

Toss the hot pasta and broccoli in a large bowl with the sauce and the sliced chicken. Add cheese and toss again. Season with salt and pepper to taste before serving.

From Pagliuca's Restaurant in Boston's North End as featured in The New England Cookbook by Brooke Dojny


mum2brady said...

Ohhh - that sounds yummy - I'm going to have to try that :) Love all your recipes, and good luck with your move :)

Christine and Brady

Spice Girl said...

Here's the pasta and broccoli dish we like:

1 lb farfalle
4 Tbsp extra-virgin olive oil
9 garlic cloves, pressed (3 Tbsp)
1 Tbsp grated lemon zest, plus 2 Tbsp juice from one lemon
1/2 tsp pepper
2 lbs broccoli, cut into 1 in pieces
1/2 c pitted and quartered black olives
1/2 c chopped parsley
4 oz crumbled feta

1. Cook pasta.
2. Combine 2 T oil, garlic, lemon zest, 1/2 tsp salt, and pepper in skillet. Cook, stirring constantly, over med-high heat until fragrant, about 2 min. Increase heat to high, add broccoli and 1/2 c water, cover and cook until broccoli is bright green. Uncover and cook, stirring until water has evaporated and broccoli is tender, 3-5 min longer, stir in olives and parsley.

3. Add broccoli mixture, 2 remaining Tbsp oil, and lemon juice to pasta in stock pot. Toss to combine. Serve, sprinkling feta over individual servings.

My kids love strong flavors. If yours don't, you can cut down on some of the garlic.