Skillet Chicken with Broccoli, Ziti, and Asiago Cheese

This chicken and pasta skillet dinner is perfect for a weeknight dinner, and has become part of our regular rotation. The pasta is cooked in the skillet, and cooked chicken breast and broccoli is added. The creamy sauce has plenty of garlic, onion and red pepper flakes. Asiago cheese, a little heavy cream and final drizzle of lemon juice gives the entire dish a delicious flavor.

Course Main Course

Cuisine American

Keyword Boneless Chicken, Skillet Pasta

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 544kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 skillet with a lid

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch squares
2 tablespoons vegetable oil or olive oil
1 medium onion minced (about 1 cup)
3 medium cloves garlic minced or pressed through a garlic press (about 1 tablespoon)
¼ teaspoon dried oregano
⅛ teaspoon red pepper flakes
8 ounces ziti 2½ cups; can substitute penne or farfalle
2 ¾ cups water
1 ⅔ cups low-sodium chicken broth
12 ounces broccoli florets 4 cups
¼ cup oil-packed sun-dried tomatoes rinsed and chopped coarse
½ cup heavy cream
1 ounce grated Asiago cheese ½ cup, plus extra for serving
1 tablespoon fresh lemon juice

Instructions

Season the chicken with salt and pepper. Heat 1 tablespoon 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, 2 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.
Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water.
Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
Uncover and return the heat to high.
Stir in the cream, Asiago, 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 Asiago at the table, if desired.

Notes

This recipe also works well with 8 ounces of penne or farfalle (bow tie) pasta. Parmesan cheese can be substituted for the Asiago.

Recipe source: America's Test Kitchen TV, Season 7: Streamlined Chicken Skillet Suppers

Nutrition