Skillet Ziti With Chicken and Broccoli |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Roasted red peppers are sold in jars of different sizes. One 12-oz jar is enough for this recipe. Sun-dried tomatoes can be substituted for the roasted red peppers. This recipe also works well with penne. Ingredients:
1 lb boneless skinless chicken breast, sliced into 1-inch pieces |
table salt |
ground black pepper |
3 tablespoons unsalted butter |
1 onion, minced |
1/4 teaspoon red pepper flakes |
1/2 teaspoon dried oregano |
3 garlic cloves, minced |
2 1/2 cups ziti pasta |
2 cups low sodium chicken broth |
1 cup milk |
1 bunch broccoli, stems discarded, florets cut into 1-inch pieces |
1 cup jarred roasted red pepper, rinsed and sliced 1/4 inch thick |
1/2 cup parmesan cheese, grated |
2 tablespoons lemon juice, fresh (optional) |
Directions:
1. Pat chicken dry, then season with salt and pepper. melt 1 tablespoons of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl,.
2. Add 1 more tablespoons of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoons salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
3. Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
4. Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
5. Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
6. Stir in the remaining 1 tablespoons butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.
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