Jon Hart Penne Pasta with Broccoli

• doses: 8+
• tempo ativo: 45
• tempo total: 45

Ingredientes

olive oil

2-3 chicken breasts

5-6 slices of bacon, diced

1 large onion, diced

2-3 garlic cloves, minced

1 c sliced mushrooms (optional)

1 tsp Thyme- dried or fresh

1 sm jar of sun dried tomatoes or reconstituted dried

½ "head" of broccoli chopped into small pieces (4 cups chopped)

1 package of cream cheese

1-2 cups of chicken stock

Half and Half- quantity as desired for thickness/richness

white wine

1 lb of penne pasta

Instruções

1. Cook the chicken breasts in olive oil with salt and pepper until browned and cooked through. Take out to rest. When cooled, slice and set aside.

2. Boil water for pasta and cook to al dente

3. Using a large, deep pan or dutch oven, brown the diced bacon and remove from pan.

4. Cook onions in the bacon grease until translucent, add thyme, garlic and mushrooms. Add bacon back in.

5. Add broccoli to pan with onion/bacon and saute for a couple of minutes until bright green.

6. Add sun dried tomatoes and a splash (or more) of white wine

7. Add all of the cream cheese and break it up to melt

8. Add 1 cup chicken stock, ½ and ½ (if using) and sliced chicken back into the pan (this is a full pan, which is why a deeper pan/dutch oven is helpful). Simmer until broccoli is cooked to your liking. Add salt and pepper to taste.

9. Combine the cooked pasta and the sauce in a large bowl or in the dutch oven.

Note: You can add more chicken stock to the sauce if you want it thinner. Also, it helps to have a juicier sauce if you plan to keep it for leftovers, as the pasta will soak up the sauce in the refrigerator.

Serve with crusty bread and wine!

Notas

This recipe is a crowd favorite, a regular dish prepared at the Hart house by Jon.