Garlic-Butter Penne with Chicken & Vegetables

4 T. unsalted butter
1/2 C. finely chopped sweet onion
6-8 cloves garlic, peeled and minced
2 T. olive oil
2-3 boneless skinless chicken breasts, sliced paper thin
1 1/2 C. chicken stock
1 large or 2 small bunches of broccoli, cut into florets
1 small red pepper sliced thin
cracked black pepper to taste
Grated Asiago Cheese (or Parmesan) to taste
1/2 package of penne pasta

Bring large pot of salted water to boil but do not yet add pasta.
Once the water is boiling blanch the broccoli florets and then use a
slotted spoon to remove. Place in a bowl and reserve for later use.
Once broccoli has been removed, add your pasta to the boiling water
and cook as directed.

In a large pan melt butter over med-low heat. Add chopped onion and
continue to cook over low heat for about 6-8 minutes until onino
turns golden brown, add garlic and cook for another 3-4 minutes
until garlic is soft but NOT burned. (The key here is the low heat,
otherwise the butter and garlic will burn)

Remove butter, onion and garlic from pan - and reserve

Turn heat up uto med-high and add olive oil to the pan. Once hot
enough, add sliced chicken and cracked black pepper and cook until
no longer pink. Return butter/garlic mixture to pan and add chicken
stock. Continue to cook over med-high heat until reduced by 1/2. Add
sliced red pepper and blanched broccoli and continue to cook for
just a few more minutes until the broccoli and pepper are crisp-

Drain pasta and combine with chicken/veg mixture. Serve with grated
asiago or parmesan cheese on top.