Tuscan Garlic Herb Chicken
Marinate four 6 ounce boneless, skinless chicken breast for 24 to 48 hours in:
1 cup olive oil
1 TBS chopped garlic
2 TBS chopped fresh basil
½ tsp salt
Fresh ground black pepper to taste
Be sure all chicken breasts are covered with oil, place in a covered container and leave in the refrigerator.
Cook 12 ounces (about 3 1/2 cups) of penne pasta (or use your favorite pasta). Drain. (two cups of dried pasta will yield about 4 servings of 1 ½ - 2 cups each)
Place the marinated chicken breasts in a skillet and cook until done (160 degrees), turning once.
Weigh four 4 ounce portions of washed fresh raw broccoli in a plastic food bag and place in microwave until done. In a small saucepan or skillet, melt under medium heat 4 TBS of butter. Add 4 TBS chopped garlic and cook for 30 seconds or so until the garlic begins to sizzle. Add 1 cup white wine and the heated broccoli and sauté for 30 seconds. Remove from heat and add the juice from one lemon.
Place the penne pasta in a rim soup bowls or plates, top with the sauce and broccoli, then place the cooked chicken on top. Garnish with shredded parmesan cheese, chopped fresh cut basil leaves, and fresh diced tomato around the edges.
Serve with one piece of grilled foccacia bread with garlic butter.