Grilled Chicken With Whole Wheat Penne And Veggies - cooking recipe

Ingredients

4 garlic cloves, minced
1/2 small onion
2 boneless skinless chicken breasts
2 cups broccoli florets
2 red bell peppers, cut into medium strips
1 1/2 cups whole wheat penne
1 cup white wine
1/2 cup vegetable broth
2 tablespoons crushed red pepper flakes
2 tablespoons herbes de provence
2 tablespoons dried basil
2 tablespoons dried marjoram
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
2 tablespoons parmesan cheese

Preparation

Pound chicken to a thickness of 1/2 an inch.
Combine 2 cloves garlic, 1 T crushed red pepper, and 2 T Herbes de Provence in a small bowl.
Rub garlic mixture into both sides of each chicken breast.
Season both sides of each breast with salt and pepper.
Cover chicken and leave in the fridge for at least an hour.
Steam or boil broccoli for 2 minutes and then remove from heat.
Grill chicken over med-high heat, about 4 minutes per side. Place chicken on a plate, cover with aluminum foil, and set aside.
Cook pasta according to package directions.
While pasta boils, cook remaining garlic and onion over medium heat until softened.
Add wine, broth, basil, marjoram, and the remaining crushed pepper. Bring to a boil and simmer until reduced.
Add red pepper and cook for a minute or two.
Add broccoli and cook until re-heated.
Drain pasta and add to veggie mixture.
Divide pasta between 2 plates. Top with chicken, pine nuts, and parmesan cheese.