1 chicken breast
2 gloves of garlic
1bunch of broccoli
1 cup of white wine
1 lb of penne rigate (De Cecco)
1 cup extra virgin olive oil
Put a little EVVO in a pan with the chicken (already cut into smaller pieces) and the 2 cloves of sliced garlic; cook until very seared
Add white wine and broccoli to the pan and cook until broccoli is soft
Boil water, cook penne for 10 minutes
Serve chicken and sauce over penne, add a little parmigianno
