Skillet Chicken, Broccoli & Ziti

By nichc

From America's Test Kitchen this is a one pot classic meal.

Ingredients

• 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 med onion, minced
• 3 med garlic cloves, minced or pressed
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 8 oz ziti
• 2 3/4 cups water
• 1 2/3 cups low-sodium chicken broth
• 12 oz broccoli florets
• 1/4 cup sun-dried tomatoes or fresh chopped (I prefer fresh)
• 1/2 cup heavy cream (i use fat free)
• 1/2 cup grated Asiago or Parmesan cheese
• 1 tablespoon fresh lemon juice

Details

Servings 8

Preparation

Step 1

Season chicken with salt & pepper. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat until just smoking. Add chicken in single layer and cook 1 minute without stirring. Stir the chicken and continue to cook until most pink is gone. Transfer chicken to bowl and set aside.

Add remaining oil, onion, and 1/2 teaspoon salt to skillet. Return skillet to medium high and cook, stirring often, until onion is softened (2-5 mins). Stir in garlic, oregano, and pepper flakes. Cook until fragrant about 30 seconds.

Add ziti and 2 cups water, add the broth. Bring to a boil over high heat and cook until liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.

Add broccoli, tomatoes, and remaining 3/4 cup water. Cover and reduce heat to medium, cook until brococli is bright green and tender, about 5 minutes.

Uncover and return to high heat. Stir in cream, cheese, and chicken with any juices and continue to simmer, uncovered, until sauce is thickened and chicken is fully cooked (1 to 2 minutes). Off the heat stir in lemon juice and season with salt & pepper to taste. Serve with more cheese if desired.