Skillet Ziti With Chicken and Broccoli Recipe #338917
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.
20 min |
SERVES 4 -6
- 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)
- 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,.
- 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.
- Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
- 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.
- Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
- Stir in the remaining 1 tablespoons butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.
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5 stars