Chicken Pasta

• 3 heads broccoli
• 2 summer squash
• 1 head garlic
• 3 tablespoons olive oil
• 6 pounds chicken cutlet
• 1 quart chicken broth
• 4 pounds penne pasta
• Grated pecorino romano cheese

1. Saute the broccoli, squash and chopped garlic in olive oil.
2. Cut the raw chicken into chunks.
3. Cover bottom of two-inch pan with broth and add chicken seasoned with salt, pepper and garlic.
4. Broil, turning until cooked on all sides.
5. Boil the penne pasta.
6. Mix everything together and season with cheese.
7. Serve with crispy Italian bread.

broccoli, summer, garlic, olive oil, chicken cutlet, chicken broth, penne pasta, pecorino romano cheese

Taken from cooking.nytimes.com/recipes/7473 (may not work)