Penne with Garlicky Chicken & Broccoli

Don't get me wrong, I enjoy the chicken, broccoli and ziti dish served at traditional Italian restaurants. But I've been told that the secret to the traditional version's taste is LOTS of butter; so here's how I lightened up this classic without losing flavor.

5 cloves garlic, minced

bunch broccoli, chopped

1/2 red bell pepper, chopped

3 tbsp olive oil

1/4 cup white wine

1 lb penne

2 boneless chicken breast fillets (12-16 ozs), cut crosswise in 1/2 inch strips

1 tbsp fresh oregano

1 tsp dried basil

6 green olives, pitted & chopped

1/2 cup parmesan cheese (I mixed in some feta because I had some on hand)

salt and pepper to taste

Steam broccoli briefly, 2-3 minutes. Run under cold water and set aside. Put on a pot of water to boil for the pasta.

Heat 1 tbsp olive oil in large skillet on medium high heat. Add chicken and cook until outside is white, starting to brown. Stir in the the garlic, red bell pepper and another tbsp olive oil. Lower heat to medium. Cook for a minute or so, then stir in the broccoli, oregano and basil. Stir in the white wine, cover and reduce heat to simmer on medium low. Stir occasionally and simmer for about 15 minutes, until the chicken is cooked through.

Meanwhile, cook the penne according to package directions, starting it around the time you add the garlic and pepper to the pan. When it is ready, drain and toss with the chicken and broccoli mixture, olives, cheese and 1 more tbsp olive oil. Serve and enjoy!

Wine pairing: You could make a case for a medium bodied white--perhaps a Soave or for instance, or maybe a lightly oaked Chardonnay. But I went with a Melini Chianti--a great value at $10, and worked pretty well with the dish. Can't go too wrong with Chianti and a pasta meal!