Chicken Broccoli Pasta Skillet w/ Parmesan

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.

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Chicken Broccoli Pasta Skillet w/ Parmesan

Adapted from The Best Skillet Recipes
Found at My Kitchen Cafe

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

Directions

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.
2. 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.
3. 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.
4. 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.
5. 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.

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