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Nutrition Facts

Serving Size 1 (607g)

Recipe makes 4 servings

Calories 630
Calories from Fat 164 (26%)
Amount Per Serving %DV
Total Fat 18.3g 28%
Saturated Fat 9.9g 49%
Monounsaturated Fat 4.8g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 108mg 36%
Sodium 865mg 36%
Potassium 1193mg 34%
Total Carbohydrate 68.9g 22%
Dietary Fiber 7.0g 27%
Sugars 5.2g
Protein 49.0g 98%

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Skillet Ziti With Chicken and Broccoli

Recipe #338917 | 20 min | add private note

By: Chef mariajane
Nov 21, 2008

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.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 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. 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. 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. 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. 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. 6
    Stir in the remaining 1 tablespoons butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.

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