ngredients salt and freshly ground black pepper 1 pound penne pasta (see note 1) 2 cups broccoli florets 1 pound chicken breast cutlets (see note 2) 2 – 3 tablespoons Homemade Cajun Seasoning or store bought (see note 3) 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic minced 1/2 cup dry white wine such as Chardonnay (see note 4) 2 cups heavy cream 8 ounces Parmsan cheese shredded, plus more for garnish
Preheat oven to 200 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes. Remove pasta and reserve pasta cooking water in the pot.
Return pasta cooking water to boil. Add broccoli and blanch until just tender and bright green, about 1 to 2 minutes. Immediately drain and plunge in to a bowl of ice water to stop the cooking and set the color.
Meanwhile, sprinkle both sides of the chicken generously with cajun seasoning. In large skillet, heat oil until shimmering.
Clean skillet if desired (see note 2). Return skillet to stove and melt butter until foaming over medium-high heat. Stir in garlic until fragrant, about 30 seconds.
Whisk in wine to deglaze the pan. Simmer until sauce has reduced by half, about 2 minutes (your pan is hot at this point so it should go pretty quickly).
Whisk in cream and simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).