Chicken & Broccoli Penne

• 3 chicken breasts, Boneless, Skinless
• 2 tablespoons olive oil
• 2 cups penne pasta, measure uncooked
• 1 bunch broccoli floret, chopped
• 1 12 cups sharp cheddar cheese, Shredded
• 1 (1/2 ounce) packet buttermilk ranch salad dressing mix, I use Hidden Valley
• 1 cup buttermilk
• 1 cup mayonnaise

1. First mix the dressing according to the packet directions using the buttermilk and mayonaise.
2. Should you find this a little thick add more buttermilk to thin down a touch.
3. Refrigerate.
4. In a medium bowl combine the Olive oil, salt & pepper to taste.
5. Add the chicken breast and toss to completely coat.
6. Grill the chicken breast over medium heat until cooked through.
7. Remove, cover with a tent of foil and allow to rest.
8. Cook Penne according to package directions.
9. Drain and put into a large mixing bowl.
10. Do not do the standard rinse with cold water, we want the pasta to be warm.
11. Add Broccoli immediately.
12. Cube the chicken breast and add to the pasta.
13. Next add cheddar cheese, we want this to melt slightly, don't be concerned that the past is still warm.
14. Next add the dressing and toss to completely coat.
15. Again let rest for 5 minutes or so to give the ingredient a moment to meld.
16. I serve this with a fruit salad and a nice crusty bread to complete the meal.

chicken breasts, olive oil, penne pasta, broccoli floret, cheddar cheese, buttermilk, buttermilk, mayonnaise

Taken from www.food.com/recipe/chicken-broccoli-penne-463316 (may not work)