Chicken Pasta recipe

My valentine flowers!


I remembered to bring the recipe today, so here it is:

Skillet Chicken with Broccoli, Ziti, and Asiago Cheese from America's Test Kitchen

Serves 4

1 lb 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 of garlic, minced (about 1 tablespoon)

1/4 teaspoon dried oregano

1/8 teaspoon red pepper flakes

8 oz ziti or penne pasta (about 2 1/2 cups)

2 3/4 cups water

1 2/3 cups low sodium chicken broth

12 oz broccoli florets (4 cup)(I use frozen instead of fresh and it still works fine)

1/4 cup oil packed sun dried tomatoes, rinsed and chopped coarse

1/2 heavy cream

1 oz grated Asiago cheese (1/2 cup) plus extra for serving (Parmesan can be substitued)

1 tablespoon fresh lemon juice

Salt and pepper

1. 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.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to skillet. Return the skillet to medium high-heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of 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.

4. 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.

5. 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.

Greg complained the first time I made it because he isn't crazy about chicken or broccoli, but he loves this recipe. I don't necessarily follow it exactly, I add less onion and broccoli to appease Greg.