For a quick meal at night we usually will do Chicken and Broccoli.

• Boil pasta until al dente.
• Drain and shock with cold water.
• Set aside.

• Season a cup of flour with salt and pepper.

• Chicken breast
  • Cut into 1 inch pieces
  • Season with:
    • Garlic Powder, about 1 tbsp
    • Salt
    • Pepper

• Oil
  • 3/4 cup vegetable oil heated in a heavy bottom pan to approximately to 350F.
• Set up your station so you can quickly batch fry the chicken.

• How to test if the oil is ready?
  • Place 1 piece of floured chicken in the oil, if it sizzles, the oil is hot enough. If not, then let the oil heat up further.

• Take the chicken and dredge each piece in the seasoned flour mixture.
• Place the floured chicken in the hot oil. Make sure not to crowd the pan.
• Cook until the flour is a light golden brown on each side.

• Remove from the pan and place on a paper towel to remove excess oil.
• Continue until all the chicken has been cooked.

• Broccoli
  • Cut up broccoli into 1 inch pieces.
  • Saute the broccoli in large pan with 1 tbsp of olive oil, until softened.
• Deglaze pan with 1 cup 1/2-and-1/2.

• Add and mix in the chicken and bring sauce to a boil. The flour on the chicken will help thicken the sauce.
• Add 4-6 ounces of parmigiano reggiano cheese, stir into the mixture.

• Add pasta.
• Cook for an extra 2 minutes to heat the pasta.

• Sprinkle with a little more cheese.
• Dinner is ready.