0 Cut 1 lb. boneless, skinless chicken breasts into large chunks. Season with salt, pepper, garlic powder, and oregano.
1 Pan-fry the chicken in olive oil in a large pan
2 Once the chicken is cooked, remove it from the pan
3 Add broccoli to the pan with a small amount of water. Cover the pan and steam the broccoli on medium-high heat for 5 minutes
4 As chicken and broccoli cook, cook Penne pasta al dente
15 Combine chicken, broccoli, and pasta into the garlic cream sauce
16 Serve with additional Parmesan cheese
Garlic Cream Sauce
7 Saute diced onions and garlic in butter in an extra-large saucepan over medium-high heat until softened
8 Add one tablespoon of flour and stir for one minute to create a roux
9 Slowly stir a quarter cup of white wine into the roux
10 Slowly stir in one and a quarter cups of milk
11 Continuously stir the sauce while adding the milk to keep the sauce from clumping
12 Add lemon juice and a cup of grated Parmesan cheese. Stir.
13 Add 3 tbsp of fresh basil or basil paste
