Penne with Chicken and Broccoli (Penne con Pollo e Broccoli)

Ingredients
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and minced
1/2 large onion,
chopped 8 cups broccoli florets
1 pound chicken breast, boneless, skinless, cut into 1-inch cubes 1 box (16 ounces)
BARILLA Penne
2 tablespoons Romano cheese, grated to taste
freshly ground black pepper
1/2 teaspoon salt
1/4 cup
extra virgin olive oil
4 cloves
garlic, peeled and minced
1/2 large
onion, chopped
8 cups
broccoli florets
1 pound
chicken breast, boneless, skinless, cut into 1-inch cubes
1 box (16 ounces)
BARILLA Penne
2 tablespoons
Romano cheese, grated
to taste
freshly ground black pepper
1/2 teaspoon
salt


BRING a large pot of water to a rolling boil over high heat.


HEAT oil in a medium-sized skillet over medium heat. Saute garlic and onions until translucent, being careful not to brown.

ADD chicken pieces; cook thoroughly. When chicken is cooked, remove from heat and set aside.

ADD broccoli to large pot of boiling water and cook until firm yet tender, approximately 4 minutes. Using a slotted spoon or skimmer, remove broccoli and add to the skillet with garlic, onion and chicken

RETURN pot of water to a boil and add pasta; cook according to package directions. Remove 1 cup of pasta cooking water and add to broccoli mixture.

DRAIN pasta and add to skillet.

TOSS with cheese and top with black pepper