2-3 med . boneless skinless chicken breast (cubed)

2 TLBS Olive Oil

1 small onion finely chopped

2 cloves minced garlic

1/2 tsp Dried Oregano

8 oz. of pasta (we like bow tie)

1 2/3 cups of Chicken Stock

2 3/4 cups water (divided)

8 oz. Broccoli Florets , chopped

1/2 cup heavy cream

1 cup cheddar cheese

2 TLBS Yankee Peach Rub

Heat 1 TLBS of oil in a very large skillet. Add chicken cubesand cook until chicken is golden brown on both sides and almost cooked through. Remove chicken from pan and set a side. In that same pan, add another TLBS of olive oil  and cook the onions for several minutes until they are translucent. Add 1 2/3 cups chicken stock and 2 cups of water, along with the minced garlic and oregano. Stir in pasta and bring to a boil. cook for about 12-15 minutes until most of the liquid is absorbed into the pasta. Add in broccoli, 2/3 cups of water and cover, reducing heat and simmer for about 5 minutes until the broccoli is tender. Then add in cooked chicken, 1/2 cup of heavy cream,cheddar cheese and increase the heatto med. high, while continuously string until the cheese starts to melt. add 2 TLBS Yankee Peach Rub and let stir until sauce, cheese mixture thickens.

Serves 4 enjoy