Tuesday, July 28, 2009

Cheesy Skillet Chicken with Pasta & Broccoli

We had this last night for the first time and I couldn't wait to share it with all of you. YUM!!! Thanks to Jonna for posting it on her blog Get Off Your Butt and Bake! I'm sure it won't be the last of the recipes I find on her blog that become a favorite at our house.

I used mini penne instead of ziti and I forgot to buy asiago cheese so I used the Parmesan that we had. My kids and husband don't like sun-dried tomatoes so I used chopped red pepper for the color and to add back another flavor.

Cheesy Skillet Chicken with Pasta & Broccoli

2-3 boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
3 T. olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 t. dried oregano
1/4 t. red pepper flakes
8 oz. ziti
4 1/4 c. water
2 1/2 c. low-sodium chicken broth
4-5 c. broccoli florets (to taste)
1/2 c. oil-packed sun-dried tomatoes, rinsed and chopped coarse
3/4 c. heavy cream
3/4 c. grated Asiago cheese
1 1/2 T. fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick 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, 3 cups of the 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, stirring occasionally. Add 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.

1 comment:

  1. Thanks for visiting Valerie!
    Love, Jonna
    Oh yeah....I haven't been posting lately, I'm too busy being a Grandma to my new little Granddaughter. So fun!

    ReplyDelete

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