1 lb penne
1-2 heads fresh broccoli (or one small package frozen broccoli, or however much will fit into your steamer)
3-4 boneless, skinless chicken breasts or tenderloins, cubed
1 whole bell pepper in the color of your choice (we like red, cuz it's pretty), diced/roughly chopped
2 tbsp olive oil
8 oz (1 package) cream cheese
8 oz sour cream
1 c chicken broth/stock (we use double concentrated boullion, for added flavor, and cuz it's cheaper. Dissolve double the amount called for 1 cup, in hot water)
Salt & pepper to taste
Directions
Boil enough water to cook the pasta, and cook according to directions on the box.
Steam the broccoli until it is bright, bright green and just barely fork tender. Take it off the heat and put both the pasta and broccoli in a large serving bowl together, to keep each other warm.
(Those two things should be going while the chicken is cooking, so that (ideally) everything finishes at the same time. I still haven't completely mastered it, but I'm getting better)
Heat oil in a skillet over medium heat. Pat the chicken dry, and season with salt and pepper. Cook the chicken for 5-7 minutes, stirring constantly, being careful not to let it brown.
When it's cooked about 2/3 of the way through, add the cream cheese, sour cream, broth/boullion, and peppers. Continue to cook everything until the cream cheese and sour cream are dissolved/completely melted and incorporated, and the chicken is done, about 5 more minutes. Pour over the pasta and broccoli and toss to combine. Serve immediately with bread and butter and side salad. Makes great leftovers, haven't tried to freeze it yet.
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