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
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