I wanted to cook something “wholesome” for family dinner on Sunday – something which the whole family could enjoy and something I hadn’t cooked before — and something which would go with Focacia and brocolli soup – so I asked my AI helper and this was the result!!

It was really great and everyone enjoyed it so m uch, I just had to add it to my collection.

Ingredients:

• 225 g penne pasta
• 450 g chicken tenders
• 30 ml olive oil
• 1 garlic clove, minced
• 240 ml heavy cream
• 120 ml chicken broth
• 50 g grated Parmesan cheese
• 5 ml (1 tsp) Italian seasoning (or mix 1 tsp each dried oregano, basil, thyme, ½ tsp each rosemary, parsley)
• 100 g fresh broccoli florets
• Salt, to taste
• Black pepper, to taste

Directions:

1. Cook 225 g penne pasta in a pot of boiling salted water until al dente, adding 100 g fresh broccoli florets in the last 2 minutes of cooking. Drain and set aside.
2. Season 450 g chicken tenders with salt and pepper. In a large skillet, heat 30 ml olive oil over medium heat. Cook tenders for 4 minutes per side until golden and internal temperature reaches 74°C. Remove, slice thinly, and set aside.
3. In the same skillet, sauté 1 minced garlic clove for 30 seconds until fragrant. Add 240 ml heavy cream, 120 ml chicken broth, 50 g grated Parmesan, and 5 ml Italian seasoning. Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
4. Add the cooked pasta, broccoli, and sliced chicken to the skillet. Toss to coat evenly in the sauce.
5. Taste and adjust seasoning with salt and pepper if needed.

Serves: Approximately 4 people (100-120 g cooked pasta and 100-120 g chicken per portion).