**** ok every now and then
4 Tbsp unsalted butter
1 # boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4 inch slices
1 small onion, chopped fine (about 2/3 cup)
table salt
6 medium cloves garlic, minced (about 2 tbsp)
1/4 tsp red pepper flakes
2 tsp chopped fresh thyme
2 tsp flour
1 cup dry white wine
2 cups chicken broth
1 bunch broccoli (about 1.5#) florets (about 6 cups)
1/2 # penne pasta, ziti, cavatappi or campanelle
2 oz grated Asiago cheese (1 cup), plus extra for serving (I just use fresh parmesan cuz I have it from costco)
1 jar oil-packed sun-dried tomatoes (7-8.5 oz), rinsed, patted dry and cut into 1/4 inch strips
1 Tbsp minced fresh parsley
pepper
1. Bring 4 qt water to rolling boil, covered, in stockpot
2. Meanwhile, heat 1 tbsp butter in 12 inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but no all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
3. Return skillet to high heat and add 1 tbsp butter; add onion and 1/4 tsp salt and cook, stirring occasionally, until browned about edges, 2-3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
4. While sauce simmers, add 1 tbsp salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
5. Stir remaining 2 tbsp butter, asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook u ntil chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
