2 boneless, skinless chicken breasts, sliced into strips

2 cups penne pasta

1.5 cups broccoli florets

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

Creamy garlic sauce (store-bought Alfredo, homemade garlic cream sauce, or preferred cream sauce)

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Cook penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Season chicken strips with salt, pepper, and paprika. Cook in skillet for 5-7 minutes, turning occasionally, until cooked through and lightly browned. Remove chicken and set aside.
In the same skillet, sauté broccoli florets for 3-4 minutes until tender-crisp.
Add cooked chicken and penne pasta back to the skillet.
Pour in creamy garlic sauce and stir well to coat all ingredients. Heat through for 2-3 minutes.
Serve immediately, optionally garnished with fresh herbs or grated cheese.

Substitute broccoli with spinach, asparagus, or zucchini.

Add sun-dried tomatoes or mushrooms for more flavor.

For a homemade sauce, use garlic, butter, heavy cream, and parmesan cheese.

Store leftovers in an airtight container in the fridge up to 3 days.

Reheat gently with added milk or cream to loosen the sauce.