Yield: 4 Servings

Scott Nowell

This is a happy face dish. Use your imagination on the type of pasta and protein. Shrimp, pork, beef. Just about anything will work.

Chicken

• 1TBS oil
• 1lb boneless chicken breasts, thighs, etc., sliced to bite size pieces

Pasta, Vegetables & Sauce

• Kosher salt
• 8oz Rotini, Penne, etc.
• 1head broccoli
• ½cup chicken stock
• ½cup heavy cream
• ½cup sun-dried tomatoes drained, sliced
• 2TBS oil from sun-dried tomatoes
• 1tsp dried basil, crumbled

Bring a pot of water to a boil, season the water and par cook the broccoli for a couple of minutes. Remove the broccoli from the pot and cool in ice water. Add the pasta to the boiling water and cook the pasta to al dente. Drain pasta and set aside.

Return the pot to the heat and add a TBS of oil. Heat oil until hot and add the diced onion. Cook the onion until translucent, 4 to 6 minutes. Add the minced garlic and cook for 30 seconds. Remove and set aside the onion and garlic.

Add the reserved chicken breast and brown on both sides for 2-3 minutes until nicely browned. Remove chicken from pan and set aside. Chicken will finish cooking later.

Add the stock and cream to the pot and bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes until reduced and thickened slightly. Add tomatoes and basil, stir. Return broccoli and chicken tothe pot, stir and simmer until cooked through 2 to 3 minutes.

Return pasta to pot. Mix. Season to taste with salt and pepper. Serve.