Monday, March 07, 2005

penne rigate with chicken and broccoli

at Trader Joe's they were giving away little paper plates with this hot cooked sample, and the kittens loved it and kept sending first mom then dad to get more.
well, we were quite conspicuous being the only Asian family at the store at that moment so the nice sample lady gave daddy the recipe.
a simple, hearty and quick meal, if you buy all the ingredients in frozen prepackaged bags.
i thought, i'll just make it using fresh ingredients. (i hope it's not a symptom of food snobbery but i like to know what's in our food. is it? food snobbishness i mean???)
1 lb. penne rigate (ridged tube pasta), cooked according to package directions;
1.5 lbs. of boneless skinless chicken thighs, marinated (olive oil, garlic, salt, pepper, thyme or sage, a small splash of soy sauce) and grilled, sliced into strips;
2 cups of cooked broccoli florets (take care not to overcook, as it will still be sauteed);
1 large garlic clove, smashed
1/4 cup olive oil
salt, pepper to taste
1 cup of grated parmesan cheese
4 tbsp. butter (1/2 stick)
(optional: milk or chicken broth to thin down the sauce if it gets too dry or thick)

marinate chicken thighs


saute olive oil with 1 smashed garlic clove, remove garlic clove; add grilled chicken strips and cooked broccoli florets...

add cheese and butter to pasta with chicken and broccoli over low heat, then mix well to combine. (thin down with milk or chicken broth if needed.)

penne rigate