abt 3/4 packet of penne, cooked al dente (do not overcook)
4 chicken breasts, cubed
a heaped cup of grape tomatoes, halved
3-4 cups of broccoli florets
2 1/2 rounds of feta, crumbled
1/2 cup of cider (or white wine)
1/2 cup of chicken stock
Cook the chicken in a few tablespoons of olive oil with salt, pepper and garlic to taste. Remove the chicken to a plate once cooked. Add the broccoli and liquids to the pan and cook for a few minutes before adding the tomatoes and cooking for a minute. Add penne pasta and the feta. Adjust seasoning and drizzle with a little olive oil. Serve! Simple and delicious!