Chicken San Diego Recipe
Sauteed Chicken, Broccoli, Sun-Dried Tomatoes and Penne Pasta in a Wine and Fresh Garlic Sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta is cooking, season the chicken breast with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest before slicing it into strips.
- 3
Sauté the Broccoli and Garlic
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the broccoli florets and cook for about 4-5 minutes until they are tender but still bright green.
- 4
Add Sun-Dried Tomatoes and Wine
Stir in the sun-dried tomatoes and pour in the white wine. Let it simmer for about 3-4 minutes to reduce slightly.
- 5
Combine Everything
Add the cooked penne pasta and sliced chicken back into the skillet. Toss everything together until well combined. If the mixture is too dry, add a splash more of white wine or a bit of pasta cooking water.
- 6
Finish with Parmesan
Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste.
- 7
Serve
Serve immediately, garnished with extra Parmesan cheese if desired.
