8 oz spaghetti (cooked al dente)
4 medium chicken breasts cut into 1 inch cubes
2 tablespoons cooking oil
½ teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoon oil
8 oz broccoli
1 medium onion
½ cup red wine (or chicken stock, if using chicken stock adjust salt to taste)
½ cup sour cream
1 cup heavy cream (add more if sauce is too thick)
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 tablespoon dried chives
2 teaspoons minced garlic
½ teaspoon dried thyme
½ teaspoon kosher salt
1 teaspoon black pepper
2 ½ oz. grated parmesan cheese
2 tablespoons butter (if using salted butter, adjust salt to taste by adding salt to sauce at the end to prevent from being too salty. If the sauce ends up too salty, simply add more heavy cream or add a little water.)
In a skillet heat oil on a medium flame, then add chicken, ½ teaspoon of kosher salt and 1 teaspoon of black pepper. Cook the chicken, stirring often until the chicken is about 90 % done. It’s ok that the chicken is still pink, it will finish cooking in the sauce. Doing this will prevent the chicken from being dry. Once the chicken is 90% done, remove it from the skillet and set aside.
Then add 1 ½ tablespoons of oil to the skillet (do not wash the skillet) then add the broccoli. Cook the broccoli for 2 minutes then, add the onions and cook for one minute.
Return the chicken to the skillet with the onions and broccoli and turn the flame on high. Once the skillet is very hot, quickly add the red wine and tilt the pan to ignite the wine and allow the alcohol to burn off while shaking the pan. (if you are using an electric stove you will need to ignite the flame using a barbecue match or lighter. You will need to quickly ignite after adding the wine or the alcohol will not burn off and the flavor will change.)
Then add the remaining ingredients, (except pasta) stirring to make sure everything is well combined. Taste for salt and pepper and adjust if needed.
Combine the sauce and pasta and then serve.