Penne with Chicken and Broccoli
(Penne con Pollo e Broccoli)
Yield: 50 servings
Ingredients
1 ½ cup olive oil
10 oz garlic, peeled and minced
2 ½ lb onion, chopped
5 lb broccoli florets
5 lb chicken breast, boneless, skinless, cut into 1-inch cubes
10 lb pre-cooked Barilla Penne Pasta
1 lb Romano cheese, grated
to taste black pepper, freshly ground
to taste salt
Bring a large pot of water to a rolling boil over high heat.
Heat oil in a skillet over medium heat. Sauté garlic and onions until translucent,
careful not to brown.
Add chicken pieces and cook thoroughly. When chicken is cooked,
remove from heat and set aside.
Add broccoli to large pot of boiling water and cook until firm yet tender. Using a
skimmer, remove broccoli and add to the skillet with garlic, onion and chicken.
Add pre-cooked Penne to mix and heat until thoroughly heated.
• Pre cooking Barilla Penne Pasta
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for five minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage (3-4 hrs)
