Creamy Garlic Chicken Penn<\/p>\n
– 2 boneless skinless chicken breasts, sliced into thin strips
\n– 2 cups penne pasta
\n– 1.5 cups broccoli florets
\n– 3 cloves garlic, finely minced
\n– Fresh parsley, chopped, for garnish
\n– 1\/2 cup (1 stick) butter
\n– 1 cup heavy cream
\n– 1 cup grated Parmesan cheese
\n– Salt and pepper, to taste
\n– 1 tsp dried basil
\n– 1\/2 tsp dried oregano<\/p>\n
Cook the penne pasta according to package instructions until al dente. Drain and set aside. Make sure to reserve 1 cup of pasta water before draining.<\/p>\n
Season the chicken strips with salt, pepper, and a pinch of basil and oregano.<\/p>\n
In a large skillet, melt 2 tbsp butter over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove from heat and set aside.<\/p>\n
In the same skillet, add the remaining butter. Add the minced garlic and saut\u00e9 for 1 minute until fragrant. Add the broccoli florets and cook until tender-crisp, about 3-4 minutes.<\/p>\n
Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, basil, and oregano.<\/p>\n
Add the cooked penne pasta, chicken, and broccoli to the creamy sauce. Toss until well coated, adding some reserved pasta water if needed to reach desired consistency.<\/p>\n
Garnish with chopped parsley and serve hot, enjoy!<\/p>\n
– Use fresh garlic for the best flavor.
\n– Add some lemon juice or zest for extra brightness.
\n– Substitute broccoli with asparagus or bell peppers.
\n– Add some cooked bacon or pancetta for added smokiness.
\n– Serve with garlic bread or a side salad for a complete meal.<\/p>\n","protected":false},"excerpt":{"rendered":"
Creamy Garlic Chicken Penn Ingredients – 2 boneless skinless chicken breasts, sliced into thin strips – 2 cups penne pasta…<\/p>\n","protected":false},"author":2,"featured_media":307,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"predecessor-version":[{"id":308,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions\/308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/307"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}