Penne with Chicken and Broccoli in White Wine Cheddar Sauce

Tonight was the night to get back in the kitchen! After 1 full week of not cooking, I was totally ready to get back to it. Although I was excited for a new challenge, I had to stick with something that seemed easy. (Work has been busy, with long hours lately.)

I found this amazing recipe for Penne with Chicken and Broccoli in White Wine Cheddar Sauce.
I've never cooked with wine before, but after the last two weeks, I figured it would be a great addition to my meal! ;) When you read the recipe below, you'll see that there isn't a lot of wine or cheddar in this dish, but once combined these two ingredients create the most amazing flavor. It's a little tangy, gooey party in your mouth!

Recipe:

8 oz. penne or ziti (I used whole wheat)
1 ½ tbsp butter
3 cloves of garlic, minced
1 ½ tbsp flour
¼ cup dry white wine (I used chardonnay)
1 cup chicken broth
1 box fresh broccoli florets, blanched or steamed until tender
1 boneless, skinless chicken breast, grilled and cut into bite-sized pieces
¾ cup shredded white cheddar cheese
salt and pepper

1) Bring a large pot of water to boil and cook pasta until al dente.

2) Meanwhile, melt the butter in a large skillet over medium heat. Just as butter starts to foam, add the garlic and cook until fragrant, about 1 minute. Next, add the flour to the skillet and cook until it begins to turn golden, about 2 minutes. Add the wine and cook until evaporated, about 1 minute.

3) Stir the broth into the pan and simmer the sauce until slightly thickened, about 2 minutes. Add the cheddar and stir constantly while returning to a boil. Season with salt and pepper to taste. (If you really love cheese, sprinkle a little more than the 3/4 cup already required.)

4) Fold in the pasta, chicken and broccoli and stir until the sauce covers uniformly. Plate and top with shaved Parmesan, if desired.

EVERYONE has to try this! It is so delicious. I don't usually experiment with white sauces, but this was very very tasty (and beyond easy.)

Recipe adapted from Annies-Eats.