| 1 box | BARILLA Penne |
| 1/4 cup | extra virgin olive oil |
| 4 cloves | garlic, peeled and minced |
| 1/2 large | onion, chopped |
| 8 cups | broccoli florets |
| 1 pound | chicken breast, boneless, skinless, cut into 1-inch cubes |
| 2 tablespoons | Romano cheese, grated |
| to taste | freshly ground black pepper |
| 1/2 teaspoon | salt |
BRING a large pot of water to a rolling boil over high heat.
HEAT oil in a medium-sized skillet over medium heat. Saute garlic and onions until translucent, being careful not to brown.
ADD chicken pieces; cook thoroughly. When chicken is cooked, remove from heat and set aside.
ADD broccoli to large pot of boiling water and cook until firm yet tender, approximately 4 minutes. Using a slotted spoon or skimmer, remove broccoli and add to the skillet with garlic, onion and chicken
RETURN pot of water to a boil and add pasta; cook according to package directions. Remove 1 cup of pasta cooking water and add to broccoli mixture.
DRAIN pasta and add to skillet.
TOSS with cheese and top with black pepper.