(Penne with broccoli & chicken - Our recipe)

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140 g (5 oz) Italian penne (pasta quills)
200 g (7 oz) chicken breasts
250 g (8 1/2 oz) frozen broccoli
2 tablespoons extra virgin olive oil
12 cherry tomatoes
1 tablespoon tomato paste
4 anchovies in oil
1 tablespoon capers in vinegar
1 tablespoon dried chives
1 teaspoon dried marjoram
1/2 teaspoon dried bay leaves, chopped
250 ml (8 fl oz - 1 C) white wine
Salt

Time:
preparation: 20 minutes
cooking: 40 minutes
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: 532 (kCal) 27 % GDA - 2224 (kJ)
Protein: 39.0 (g) 78 % GDA
Total fat: 13.8 (g) 19 % GDA
Total carbohydrate: 66.7 (g) 24 % GDA
Sugars: 14.0 (g) 16 % GDA

Boil frozen broccoli in abundant salted water following the time on the package. Remove them, when cooked, with a skimming ladle and put them apart; preserve the water in which you've cooked them.
Boil cherry tomatoes for 1 minute; in this way you can peel them easily. Remove them from the boiling water with a skimming ladle and, when cool, peel them.
Cut chicken breasts into thin strips.
Put oil and anchovies in a non-stick deep frying pan; melt anchovies in oil over a very low heat. Then add chicken strips and let them brown for few minutes, stirring now and then. At this point pour in wine and add aromatic herbs (chives, marjoram and bay leaves), peeled cherry tomatoes, tomato paste and capers. Increase heat, season to taste with salt and keep on cooking until chicken is tender and wine is evaporated. Add hot water only if necessary.
Meanwhile cook pasta al dente stage in the water where you've cooked your broccoli. Drain it and pour into the pan with the chicken sauce; stir very well and cook for some minutes in order to flavor your dish. Add broccoli in the last minute, stir with delicacy and serve at once.

Note

- This is a tasty one-plate meal. You can serve 2 or 3 people if they don't eat a lot.
- You can also use fresh broccoli (400 g - 14 oz).
- You can also purée cooked broccoli before adding to the chicken sauce; in this way you could camouflage them to those children who don't like vegetables.