Prep 15 mins
Cook 20 mins
Cook's Illustrated 2005 Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.
- 4 tablespoons unsalted butter
- 1 lb boneless skinless chicken breast, trimmed of fat and cut crosswise into 1/4-inch slices
- 1 small onion, chopped fine (about 2/3 cup)
- table salt
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 1⁄4 teaspoon red pepper flakes
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 2 cups low sodium chicken broth
- 1 bunch broccoli, florets trimmed into 1-inch pieces (about 1 1/2 pounds)
- 1⁄2 lb pasta (such as penne , ziti, cavatappi, or campanelle)
- 2 ounces grated asiago cheese, plus extra for serving (1 cup)
- sun-dried tomato packed in oil, rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
- 1 tablespoon minced fresh parsley leaves
- ground black pepper
- 1 lemon, cut into wedges (optional)
- Bring 4 quarts water to rolling boil, covered, in stockpot.
- Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
- Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
- While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
- Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
Very tasty and easy to make. I even had everything in the cubbard. Nothing special required. Give it a try.
this was a very tasty dish, but the sauce was a bit thin. I do think it serves more than 4, too. I will be making it again, but I'll use more flour next time. I had the leftovers the next day, the sauce was thicker & the flavors more robust. i think it was better the second day. i will definetely be making this ahead of time the next time!
This is very, very flavorful. I enjoyed this at a friend's house, and he followed the recipe exactly. The white wine/chicken broth really add a lot of flavor to the vegetables. It does, however, make at least 6 and likely 8 full servings.