2 tablespoons of Extra Virgin Olive Oil
3 boneless skinless chicken breasts
2 medium shallots- minced
3 cloves of garlic - minced
1/3 cup of dry white wine
1-1/4 cup heavy cream
1/2 cup of Parmesan cheese
4 cups of dry penne pasta
1-1/2 cups fresh broccoli florets
Course salt and freshly ground pepper
1) Season Chicken breasts with salt and pepper. Heat a large skillet to medium-high then add olive oil. Once oil is hot, add chicken. Cook 12-15 minutes turning once. Once cooked, leave to rest for 5 minutes, then slice.
2) Bring a large pot of salted water to a boil. Add penne stirring occasionally. Cook to box directions. During the last 5 minutes, add broccoli. Now drain through a colander.
3) Meanwhile, heat another large skillet to medium heat; add oil. , add shallots. Cook about 4 minutes then add garlic. Cook another minute then add wine. Cook until wine reduces by half, about 4 or 5 minutes- eye it. Now lower burner to low heat. Add cream stirring occasionally until thickened about 3 to 4 minutes. Take skillet of the hob, then add cheese. Stir until melted. Add chicken, broccoli and pasta to skillet. Stir until combined then season with salt and freshly ground black pepper.