About 6 months or so ago my wife found this recipe on a website she frequents. She decided to try it out on the family. It was a huge hit. For a family of 4 semi-picky little girls that is a good thing. I need to warn you though, this stuff is sooo addicting you won’t be able to stop yourself at 3 or 4 helpings. Seriously. If you try this I am sure it will be a long time favorite in your house.
Chicken Broccoli Pasta Skillet w/ Parmesan
Adapted from The Best Skillet Recipes
Found at My Kitchen Cafe
- 3-4 boneless, skinless chicken breasts, cut into 1-inch squares
- Table salt and ground black pepper
- 3 tablespoons 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
Directions
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, sun-dried tomatoes, and the remaining 1 1/4 cups water. 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.
