Chicken Broccoli Pasta Skillet w/ Parmesan
By dcarriger56
Ingredients
- 3-4 boneless, skinless chicken breasts, cut into 1-inch squares
- Table salt and ground black pepper
- 3 T. olive oil
- 1 medium onion, minced
- 6 medium cloves garlic, minced
- 1/2 t. dried oregano
- 1/2 t. red pepper flakes (more or less depending on how much kick you want it to have)
- 16 oz. of ziti or penne
- 6 1/2 C. of water broth mixed with 5 boullion cubes
- 4-5 C. broccoli florets (depending on how much broccoli you want)
- 1/2 a jar of oil-packed sun-dried tomatoes, chopped coarse (I get the tomatoes with the italian seasonings)
- 3/4 C. heavy cream
- 3/4 C. grated parmesan cheese, or asiago cheese
- 1 1/2 T. lemon juice
Details
Adapted from stumbleupon.com
Preparation
Step 1
Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick or, in my case, cast-iron skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil, onion, and 1/2 teaspoon 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.
Add the pasta, and the water-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, stirring occasionally.
Stir in the broccoli, and sun-dried tomatoes. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.
Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices 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. Serve, passing more grated parmesan at the table, if desired.
You'll also love
- Turkey Portobello Pizza 4.7/5 (3 Votes)
- Spinach-Artichoke Strata 4.7/5 (3 Votes)
- Pork Spareribs, Raspberry 4.7/5 (3 Votes)
- Linguine with Picante Sauce 4.5/5 (4 Votes)
- Spicy Tomato Beef & Kale 4.8/5 (5 Votes)
- Baked Ziti with Sausage and... 4.7/5 (3 Votes)
- Broccoli and Quinoa Salad 4.8/5 (4 Votes)
Review this recipe