Here’s my take on a restaurant standard, streamlined for easy preparation in a kosher home. It’s one of life’s simple pleasures when each element — chicken breasts, broccoli florets, and penne — is cooked just right, and then enveloped in a smooth, silky sauce.

CHICKEN, BROCCOLI, AND PENNE
Makes two healthy portions (feel free to double the recipe)

3 cups fresh broccoli florets
1 lb. chicken breast, cut into 1″ x 3″ pieces of uniform thickness
1/4 cup flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil
1/2 lb. penne, ziti, etc.

3 Tbsp. unsalted pareve margarine
4 cloves garlic, crushed
1/8 tsp. red pepper flakes
1/4 tsp. dried thyme
3 Tbsp. flour
1 1/2 cups chicken broth
1/2 cup dry white wine
freshly ground black pepper to taste

Bring large pot of water to boil. Season water with 1 tsp. salt and add broccoli. Cook for exactly 90 seconds and drain. Set aside.

Bring water back to boil and cook penne per package instructions.

Mix flour with salt and pepper and dredge chicken pieces to coat. Heat oil in a large skillet on medium-high heat for three to four minutes. Add chicken pieces, spread evenly, and cook approximately 2 minutes per side, until lightly browned. Set aside.

In same skillet, melt margarine and add garlic, red pepper flakes, and thyme. Stir until fragrant (about 30 seconds), then stir in flour to form a paste. Cook paste on medium-low heat until slightly golden in color, about five minutes.

Rigorously stir in white wine and chicken broth, raise heat to medium, and simmer briefly until just thickened.

Add chicken, penne, and broccoli, cover, and heat for 1 minute or until all elements are rewarmed. Season to taste with black pepper.

Serve promptly, on warmed plates if possible.