PASTA WITH CHICKEN-BROCCOLI-SUN-DRIED TOMATOES {atk}

By grinder

Ingredients

• 4 tablespons unsalted butter
• 1 lb. BS chicken breasts, trimmed of fat,cut crosswise,1/4” slices
• 1 small onion, chopped fine {2/3 c.}
• Table salt
• 6 medium cloves garlic, minced or pressed through garlic press {2 T.}
• 1/4 teaspoon red pepper flakes
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons all-purpose flour
• 1 cup dry white wine
• 2 cups low-sodium chicken broth
• 1 bunch broccoli {1.5 lb} florets trim to 1” pieces
• 1/2 lb. penne pasta , ziti, cavatappi, or campanelle
• 2 oz. grated Asiago cheese + extra for serving
• 1 jar oil-packed sun-dried tomatoes {7-8.5oz}, rinse, pat dry, 1/4” strips
• 1 tablespoon minced fresh parsley leaves
• Ground black pepper

Details

Servings 4

Preparation

Step 1

Bring 4 quarts water to rolling boil, covered, in stockpot.

Heat 1 tablespoon butter in 12” nonstick skillet over high-heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer.

Transfer chicken to clean bowl; set aside.
Return skillet to high-heat and add 1 tablespoon butter; add onion and ¼ teaspoon salt and cook, stirring occasionally, until browned about edges, 2-3 minutes. Stir in garlic, red pepper flakes, thyme and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1¼ cups, about 15 minutes.

While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes.

Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving ½ cup pasta cooking water; return pasta to pot. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute.

Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges {if using} separately.

Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.