Pete came up with this recipe for a fast, easy, healthy meal that created leftovers for his daughters lunchbox!
We make this all the time for studio lunches. Great for a hungry crew or when it’s just our gang.
Cut Broccoli into florets and Chicken into small pieces , pre cook Broccoli by dropping into boiling water. Save water as you will use for pasta. Don't over cook! 2 min max, should be still crunchy. Remove with a skimmer, keep water boiling.
Pre cook Pasta...Al Dente ! It cooks further later so be careful not to over cook. Drain , set aside
Cut Onion into medium size pieces and sauté with Tomatoes ( we like to do all this in a Wok ) in a mix of 2/3 Olive and 1/3 Sesame Oil until nice and brown adding splashes of wine along the way to deglaze the pan.
Remove from pan. Crank up the heat and add a bit more Olive Oil.
Add a bit more oil to pan and sauté Chicken till nice and brown. Once the Chicken is done add all the cooked ingredients back to pan keeping pan on a pretty high heat.
Add chicken broth, splash of wine , butter and Red Chile Pepper Flakes, a hit of Soy Sauce, and pepper. Careful with adding salt as this tends to get salty on it's own.
Keep stirring over hi heat till some of the juices evaporate and form a thick dark broth.