Dinner

2 tbs olive oil
2 cloves garlic, minced
~1 lb chicken breast, cubed
~3 cups broccoli crowns
~3 cups (uncooked) penne pasta
salt and pepper
grated cheese

Start the water for the penne. Anytime you make something with pasta, the very first thing you do is start the water. If it boils before you need it, just shut it off (or turn it down); it will wait for you.

Heat the oil in a heavy bottomed large pan. I have a large, stainless stew pot that works well. Add the garlic. Let it just start to get brown. Add the chicken. Put some salt and pepper on it. Cook it well on one side, then turn it. Cook it so it's a nice, golden color. When it's cooked all the way through, take it out of the pan.

Toss the broccoli crowns in the pan with about 1/4 cup of water, give it a quick stir, and cover. Turn the heat down to low. Let that steam for about 5 minutes, then toss the chicken back in, leave the lid off, and toss that around. The penne should be ready to drain by now. Toss that in with every thing else, turn off the heat and throw some grated cheese on top. Eat.

This is one of the easiest things in the world to make, other than a steak or a pot of boxed mac 'n cheese. Somehow, though, Lisa enjoys this as much as if it were 4 star cuisine. It's the gustatory equivalent of a bouquet of roses for me: no matter what I've done, I'm pretty sure I can get off the hook with a batch of chicken penne (not that I've ever needed it).