Skillet Chicken with Broccoli, Ziti and Asiago Cheese

By drmbo1989

Ingredients

• 1 lb. boneless, skinless chicken breast
• table salt & ground black pepper
• 2 tbsp. vegetable oil
• 1 medium onion, minced (about 1 cup)
• 3 medium garlic cloves, minced
• 1/4 tsp dried oregano
• 1/8 tsp red pepper flakes
• 8 ounces ziti (about 2 1/2 cups)
• 2 3/4 cups water
• 1 2/3 cups low sodium chicken broth
• 12 ounces broccoli florets (4 cups)
• 1/4 cup oil packed sun dried tomatoes, chopped
• 1/2 heavy cream
• 1 ounce grated Asiago chees (1/2 cup)
• 1 tbsp lemon juice

Details

Servings 4

Preparation

Step 1

1. Season chicken with salt and pepper. Heat 1 tbsp. oil in 12" non-stick skillet over medium-high heat until just smoking. Brown chicken lightly. Transfer to a clean bowl and set aside.

2. Add the remaining 1 tbsp. oil, onion and 1/2 tsp salt to the skillet. Return the skillet to medium high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano and pepper flakes and cook until fragrant, about 30 seconds.

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

4. Add the broccoli, sun-dried tomatoes and the remaining 3/4 cup water. Cover, reduce the heat to medium and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juuices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste.