Pasta with Chicken, Broccoli & Sun-Dried Tomatoes

By norsegal8

Ingredients

• 4 Tbsp. unsalted butter
• 1 lb. boneless, skinless chicken breast, cut into 1/4-inch slices
• 1 small onion, chopped
• 6 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 2 tsp. chopped fresh thyme
• 2 tsp. all-purpose flour
• 1 cup dry white wine
• 2 cups chicken broth
• 1 bunch broccoli, trimmed into 1-inch pieces
• 1/2 lb. penne, ziti, cavatappi or campanelle
• 1 cup grated Asiago cheese
• 1 jar oil-packed sun-dried tomatoes, 7 to 8 ounces, rinsed, patted dry and cut into 1/4-inch strips
• 1 Tbsp. minced parsley
• 1 lemon, cut into wedges
• pepper

Preparation

Step 1

Bring 4 quarts of water to a rolling boil in a covered stock pot.

Meanwhile, heat 1 Tbsp. butter in a 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add the chicken in a single layer; cook for 1 minute without stirring, then stir the chicken and continue to cook until most, but not all of the pink color has disappeared and the chicken is lighlty browned around the edges, about 2 minutes longer. Transfer the chicken to a clean bowl, set aside.

Return the skillet to high heat and add 1 Tbsp. butter; add the onion and 1/4 tsp. salt and cook, stirring occasionally until browned around the edges, 2 to 3 minutes. Stir in the garlic, red pepper flakes, thyme and flour. Cook, stirring occasionally, until fragrant, about 30 seconds. Add the wine and chicken broth; bring to a simmer, stirring occasionally, until the sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

While the sauce simmers, add 1 Tbsp. of the salt and broccoli to boiling water; cook until broccoli is tender but still crisp, about 2 minutes. Using a slotted spoon, transfer the broccoli to a large, paper towel-lined plate. Return the water to a boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cookin water.

Stir the remaining 2 Tbsp. butter, Asiago, tomatoes, parsley and chicken into the sauce in the skillet; cook until the chicken is hot and cooked through, about 1 minute.

Off heat, season to taste with pepper. Pour the chicken/sauce mixture over the pasta and add the broccoli; toss gently to combine, adding pasta cooking water as necessary to adjust sauce consistancy.

Serve immediately with additional Asiago and lemon wedges.