No Excuses Garlic Chicken

3 heads of garlic

8 ounces whole-wheat penne pasta

1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided

1 whole skinless chicken breast, diced into ½-inch pieces

1 bunch broccoli, cut into medium pieces

½ cup chicken stock (or broth)

Salt and pepper to taste

Heat oven to 375 degrees.

Cut the tops of the heads of garlic so the top of the clove is exposed; put heads in foil, drizzle them with 1 teaspoon of olive oil, and wrap them into a neat package. Roast 1 hour. Remove them from the oven, let them cool slightly, open the foil, and squeeze out the garlic paste into a small bowl. Set it aside.

Cook the pasta according to package instructions.

While the pasta is cooking, heat a large frying pan and add remaining olive oil. Add the chicken pieces and cook them until they are browned.

Add the broccoli, chicken stock and roasted garlic paste. Season with salt and pepper and stir to combine.

When the pasta is al dente, drain (do not rinse it, and reserve some of the pasta water) and pour the pasta into the chicken mixture. Toss it and cook it for 1 minute. Add more pasta water if needed. Serve immediately.

Serves four.

Nutrition values per serving (without added salt): 350 calories (20.6 percent from fat), 8 g fat (1 g saturated), 54 g carbohydrate, 9 g fiber, 19 g protein, 20 mg cholesterol, 120 mg sodium.

"All is Forgiven, Move On" by Janice Taylor (2008 Viking Studio $19.95