Habanero Hot Penne Pasta

1 pound penne pasta
¼ cup olive oil (part for pasta/part for cooking)
½ tsp. Minced garlic
½ tbsp. Risinghy habanero hot
2 cup broccoli florets
1 large skinless boneless chicken breast half cut into cubes
1 cup fresh sliced mushrooms
1 cup diced onion
¼ cup water
Salt to taste
Ground black pepper to taste
½ cup grated parmesan cheese

Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well. Toss pasta with oil, risinghy habanero hot, and parmesan cheese. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in garlic and onion, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. Remove chicken from pan. Using the same pan, add broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli is tender. Layer pasta, chicken, and vegetables in a large platter or bowl to serve.

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