Tullio's Penne with Grilled Chicken 

For the chicken:

Chopped fresh garlic, to taste

Chopped fresh thyme, to taste

Chopped fresh parsley, to taste

Chopped fresh basil, to taste

Salt and pepper, to taste

20 oz. (1 lbs.) skinless, boneless chicken breast

For the pasta:

4 T. olive oil

4 T. chopped fresh garlic

4 T. chopped fresh parsley, plus more for garnish

16 oz. (2 c.) plum tomatoes, chopped

4 c. heavy cream

Salt and pepper, to taste

16 oz. broccoli florets

2 lb. penne

8 oz. parmesan cheese

To make the chicken: Sprinkle the chicken with the garlic, herbs, salt and pepper. Cover and let marinate for 1 hour. Preheat the grill.

Grill the chicken lightly on each side, just until grill marks show. Remove to a baking dish and finish in the oven at 350 degrees until cooked through. (This will make the chicken juicier than finishing it on the grill). Cut into strips and set aside.

To make the pasta: Heat the olive oil in a saute pan. Add the garlic and saute until it browns. Add the parsley, tomatoes and chicken pieces. Add the cream, salt and pepper. Let simmer until the liquid reduces and the sauce thickens.

Meanwhile, bring a large pot of water to a boil. Add the broccoli. Return to a boil and blanch the broccoli. Remove the broccoli with a slotted spoon, drain and set aside. Add the pasta to the water. Cook until the pasta is tender. Drain.

Add the broccoli and sauce to the pasta. Toss with cheese. Sprinkle with parsley and serve. Makes 4-6 servings.

Tullio's restaurant in Quincy, MA.