1. Bring a large pot of water to a boil. Generously salt water.

2. Add pasta and cook for 6 minutes. Add broccoli florets and continue to cook until pasta is al dente and broccoli is tender.

3. Drain, reserving some of the pasta water.

4. Meanwhile, add olive oil to large skillet over medium heat.

5. When oil is hot, add pancetta (or bacon) and cook until golden, about 2 minutes.

6. Increase heat to medium-high. Add butter, chicken, garlic, sage, and salt and pepper.

7. Cook, stirring occasionally, until chicken is browned, about 3 to 4 minutes.

8. Add the wine, cream, and sundried tomatoes. Stir to remove any brown bits in the bottom of the pan. Bring sauce to a boil and cook until chicken is cooked through and sauce thickens slightly, about 5 minutes.

9. Add drained pasta and broccoli. Toss to combine, adding a few tablespoons of pasta water if needed to loosen the sauce. Add parmesan cheese and parsley. Toss.

10. Serve sprinkled with a bit of cheese, if you like.

This recipe is courtesy of Tablée des chefs.