Ingredients
1 large boneless skinless chicken breast Lemon pepper seasoning
2 tablespoons olive oil
½ cup dry white wine, see notes
3 tablespoons butter
3 cloves of garlic
2 tablespoons flour
3/4 cup chicken broth
1 ¼ cups half and half
1 teaspoon hot sauce
2 ½ cups broccoli florets
¾ cup Parmesan
¼ cup Asiago, can also use all parmesan.
½ lb. Penne
2 teaspoons freshly squeezed lemon juice
Seasonings
1 teaspoon Italian seasonings ½ teaspoon mustard powder 1 pinch red pepper flakes, optional
Instructions
Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there! Cut the chicken into ¾-inch pieces and season it in Lemon Pepper Seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside. Bring a large pot of salted pasta water to a boil while you begin to prepare the sauce as outlined below. Add the white wine to the same pot that you used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it reduce by half, about 4 minutes. Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously. Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the hot sauce and seasonings. Bring to a boil, reduce to a simmer and cover it partially. Boil the pasta to al dente according to package instructions. Add the broccoli to the boiling pasta water during the last 4 minutes, then drain. Reduce heat of sauce to low and slowly stir in the grated cheese. Remove from heat and stir in the lemon juice. Add the pasta, broccoli, and chicken and stir to combine. Taste and season with salt if desired. Serve!
