12 ounces penne pasta
2 cups broccoli florets (steamed or blanched)
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste taste
Fresh parsley for garnish (optional)
Catering daily special
Instructions:
Prepare the chicken:
Season both sides of the chicken breasts with garlic powder, onion powder, basil, oregano, salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side or until browned and cooked through. Remove from skillet and set aside.
Make Tuscan Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant.
Stir in sun-dried tomatoes and chicken broth and cook for 2 minutes more.
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