3 (6 to 8 oz.) chicken breasts, sliced into cubes (I use boneless, skinless)
1 (16 oz.) box ribbed penne pasta (Barilla)
extra virgin olive oil (EVOO)
3 to 5 cloves garlic, minced
3 tbsp. basil
3 tsp. thyme
3 tsp. pepper
3 tsp. onion powder
salt, to taste
4 tsp. chicken bouillon powder
1 head fresh broccoli, prepped (no stems)
1 cup sun dried tomatoes
1/2 pint heavy cream
4 tbsp. dairy sour cream
1/2 cup grated Romano cheese
Parmesan cheese, for sprinkling

Boil water, add box of penne pasta. Cook 3 minutes less then what is asked for in the directions of the pasta box (al denté).

Add extra virgin olive oil to a large pan (enough to cover the bottom of a 12 to 14-inch sauté pan). Add 3 to 5 cloves of minced garlic (based on your love of garlic), basil, thyme. Season with pepper, onion powder and sea salt. Add chicken bouillon.

Add chicken. Sauté all ingredients until chicken is white (70 to 80% cooked) drain the pasta, set aside.

Add broccoli, sun dried tomatoes, heavy cream, dairy sour cream and Romano cheese, mix frequently and aggressively stirring to a boil (add chicken stock/water if too thin), boil for approximately 5 minutes.

Serve in a bowl, sprinkle with Parmesan cheese and serve with fresh sourdough bread!!

Mangia!!!

Serves 3 to 4.

Submitted by: Norman P. Herzog