(Penne with broccoli & chicken - Our recipe)

Time: preparation: 20 minutes ........ cooking: 40 minutes 170 g (6 oz) Italian penne (pasta quills) 200 g (7 oz) chicken breasts 250 g (8 1/2 oz) frozen broccoli 4 tablespoons extra virgin olive oil 12 cherry tomatoes 2 tablespoons tomato paste 4 anchovies in oil 2 tablespoons capers in vinegar 2 tablespoons dried chives 2 teaspoons dried marjoram 1 teaspoon dried bay leaves, chopped 250 ml (8 fl oz - 1 C) white wine Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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.

What's the right wine?
Our suggestion is: Verdicchio dei Castelli di Jesi (white wine from Marche - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".