Serves 1
Directions
- 1Heat olive oil in a pan.
- 2Add a metric ton of minced garlic to the hot oil and cook until fragrant.
- 3Add three de-icked and cubed chicken breasts to the pan.
- 4Season the chicken with fresh cracked black pepper, salt, and Italian seasoning.
- 5Cook the chicken until it's about halfway done.
- 6Add one pound of penne to the pan.
- 7Pour one whole box of chicken broth into the pan.
- 8Stir the mixture.
- 9Cover the pot with a lid and cook until half of the water is absorbed and noodles are halfway cooked.
- 10Add about one pound of floreted broccoli to the pot.
- 11Stir and cook with the lid off to allow excess liquid to evaporate for about 1-3 minutes.
- 12Place the lid back on the pot to prevent all liquid from evaporating.
- 13Once most of the liquid has absorbed, remove the lid.
- 14Shave in about 4 oz of fresh Parmesan with a potato peeler.
- 15Add half a block of Boursin to the pot.
- 16Stir the ingredients.
- 17Add about a quarter cup of heavy cream.
- 18Add additional salt to taste.
Ingredients
- olive oil
- garlic, minced
- 3 chicken breasts, de-icked and cubed
- fresh cracked black pepper
- salt
- Italian seasoning
- 1 pound penne
- 1 box chicken broth
- 1 pound broccoli, floreted
- 4 oz Parmesan, fresh
- 0.5 block Boursin
- 0.25 cup heavy cream
Equipment
knifecutting boardhot potlidpotato peelerpan
Tips
- Do not season over a hot pot as it causes seasonings to clump.
- Cook chicken until about halfway done, as it will continue to cook with the pasta and broccoli.
- You can always add more salt, but you cannot take it out.
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