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Creamy Broccoli and Chicken Penne

Ingredients and Prep:
1/4 tablespoon of cracked red pepper.
1 tablespoon of olive oil (extra virgin.)
1 tablespoon of flour.
2 tablespoons of butter.
1/2 cup of heavy whipping cream.
2 cups of chicken broth.
1 very large skinless, boneless chicken breast (butterfly the breast, then
cube it.) 1 14.5-ounce box of penne pasta.
3 heads of broccoli (Remove the stems and cut into small florets.) 6
cloves of minced garlic.
8-ounces of shredded cheese.
Salt and Pepper, to taste.

Cooking Directions:
Cook broccoli in large pot of boiling salted water for about 3 minutes or
steam it instead.
Use a slotted spoon to remove the broccoli from the hot water. Place the
broccoli in a large bowl and allow it to cool.
Add the penne pasta to the boiling water.
Cook until the pasta is tender, yet slightly firm.
Remove the pot of pasta from the heat and drain away the water.
Place 1 tablespoons of the butter and the oil in a large frying pan.
Melt the butter over medium-high heat.
Add the chicken cubes, garlic and cracked red pepper.
Sauté until chicken is no longer pink, about 4-5 minutes.
Using slotted spoon, transfer chicken to another bowl to cool.
Add the remaining tablespoon of butter to the skillet and melt.
Add flour and stir until flour has absorbed all of the butter and resembles
a paste consistency.
Pour the cream and chicken into the pan.
Stir until the flour paste dissolves completely.
Boil for approximately 10 minutes. This will cause the sauce to thicken
slightly.