Thai Style Chicken and Penne with Broccoli

This recipe is an original and family favorite.  I came up with the initial recipe several years ago, but I have made some minor adjustments, though still retaining it's allure and harmony with the palate.  I enjoy the simplicity of the dish, along with the complex flavor profile that is presented, when combining items from one or more cuisines to make one mellifluous meal.
 I used a Thai ingredient call to complement an Italian pasta, any will do, Penne and Penne Rigate are two of my favorites for this.  Fettuccine also works well.  After the initial prep and marination time, this will come together quickly.  It even tastes amazing at room temperature.  I prefer to grill the chicken over hot coals, but it is not necessary.
A grill pan serves well for depth in flavor and for aesthetics.  This is soon to be one of your family's favorite dishes too!  The ingredient call sounds scary if unfamiliar with Thai cooking, but please trust, the proof is in the final product. This photo is my recipe served family or buffet style, but feel free to mix the chicken in with the pasta and broccoli for no-fuss serving, or arrange the chicken sliced atop or whole pieces along side the pasta/broccoli for even more exciting plating adventures!

Recipe:

1 1/2 lbs. chicken cutlets or breasts cut into 1/4 inch slices
1 lb. fresh broccoli florets
1 can unsweetened coconut milk
1/3 c. green onions, thinly sliced, divided
4 tbsp. fish sauce, divided
4 tbsp. unsalted butter
4 cloves garlic, pressed or finely minced, divided
3 tbsp. fresh cilantro leaves, rough chopped, divided plus more for garnish
2 limes
2 tbsp. Sambal Oelek
1 tbsp. lemongrass paste* if you cannot find, get a whole piece or use fresh  juice of half lemon and zest
1 Thai chile, if desired for extra spiciness(optional)
olive oil for drizzling
For Chicken:
Place in a resealable bag, 2 tbsp. fish sauce, juice of 1 lime,1 tbsp. cilantro leaves, half of garlic and a heavy drizzle of olive oil.
Shake bag around to blend.
Add chicken.
Press out excess air and marinate for 15 minutes to 1 hour.
Meanwhile, cook pasta according to package instructions in salted water, stopping a little short of al dente, adding the broccoli during the last two minutes of about 7 minutes.
Drain and rinse the pasta and broccoli briefly in cool water to slow the cooking process.  Set aside.
Grill or sear the chicken until no longer pink, set aside to rest several minutes before slicing.
Meanwhile, in a large saucepan, over medium heat, melt butter along with a small drizzle of olive oil.
Add remaining garlic, 1/2 green onions, and sambal oelek.
Cook for several minutes until fragrant, stirring often.
Add coconut milk, lemongrass paste, juice of second lime and fish sauce.
Optional:  (Here is where you add the Thai chile, split in half and diced, seeds removed for less spicy.)
Turn to medium high and bring up to a boil.
Check seasonings, adjust according to taste.
Reduce to heat to medium and add pasta broccoli blend.
Add remaining cilantro and green onions.  Fold pasta/broccoli blend into coconut milk until heated through and the liquid is absorbed.
Ways to Serve:
1.  Fold in the chicken to serve as an all-in-one meal or family style.
2.Leave the chicken cutlets whole and serve along side pasta.
3. Slice the chicken and serve atop the pasta/broccoli blend.
Garnish with cilantro leaves, sliced green onion tops and lime wedges, if desired.
Serves 6 to 8.