Chicken, Broccoli, and Tomato Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is an easy, budget-friendly Italian dish that I found in the paper. Since I usually have most of these ingredients on hand, I hope to try it soon. Until then, I'm putting it here for safe keeping. Ingredients:
1 lb rigatoni pasta |
1 tablespoon olive oil |
1 lb boneless skinless chicken thighs, cut into 1-inch pieces |
1 cup diced onion |
1 tablespoon chopped garlic |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 tablespoon kosher salt |
1 teaspoon sugar |
1 cup red wine |
1 (28 ounce) can diced tomatoes |
1/2 lb broccoli, chopped into 1/2-inch pieces |
1 cup grated parmigiano-reggiano cheese |
Directions:
1. Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
2. Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
3. Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
4. Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
5. Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.
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