2 lbs of chicken breast or turkey tenderloin, cubed
10 mini red peppers, sliced
1 elephant garlic clove, chopped
1 shallot, chopped
2 broccolis, chopped
3 cups homemade chicken stock
½ cup champagne (or white wine)
1 tbsp thyme
1 tbsp sage
1 tsp crushed red peppers
1 tsp sea salt
1 tsp coarse ground pepper
1 6-8 oz package of feta cheese
1 lb pasta
Prepare all of your vegetables and cube your chicken.
In a Dutch oven, heat up 1 tbsp extra virgin olive oil. Brown the chicken breast or the turkey tenderloin, to the point of it being almost done.
Remove from heat. In the same pan, add the shallots and cook till tender. Add the garlic and the red peppers and continue sauteing for about 7 minutes. Deglaze the bottom of the pan with the champagne. We used champagne, because we still had a bit left over from New Years Eve. Add the chicken stock and all of the spices. Bring up to a simmer and let cook for about 20 minutes. In a pasta pot, bring water to a boil. Add the pasta and cook to package directions. In the last 5 minutes, add the broccoli. When the pasta is al dente, using a slotted spoon, transfer the pasta and the broccoli to the chicken mixture. Mix thoroughly. Stir in the feta cheese. Serve, sprinkled with Parmesan cheese.