Skillet Chicken With Broccoli, Ziti and Asiago Cheese

Submitted by Chef mariajane

"This recipe works well with 8oz of penne as well. Parmesan cheese can substituted for the Asiago."

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 lb boneless skinless chicken breast, cut into 1-inch squares
• table salt & fresh ground pepper
• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 1 medium onion, minced (about 1 cup)
• 3 medium garlic cloves, minced
• 1⁄4 teaspoon dried oregano
• 1⁄8 teaspoon red pepper flakes
• 8 ounces ziti pasta (2 1/2 cups)
• 2 3⁄4 cups water
• 1 2⁄3 cups chicken broth, low-sodium
• 12 ounces broccoli florets (4 cups)
• 1⁄4 cup sun-dried tomato packed in oil, rinsed and chopped coarse
• 1⁄2 cup heavy cream
• 1 ounce asiago cheese, plus extra for serving (1/2 cup)
• 1 tablespoon lemon juice

directions

1. Season the chicken with salt and pepper. Heat 1 Tablespoon of the oil in a 12-inch nonstick skiller over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring.
2. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 minutes longer. Transfer the chicken to a clean bowl and set aside.
3. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet ot medium-high heat and cook, stirring often, until the onion is softened, 2-5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
4. Add the ziti, 2 cups water and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes.
5. Addd the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook untl the broccoli turns bright green and is almost tender, 3-5 minutes.
6. Uncover and return the heat to high. Stir in the cream Asiago, and reserved chicken with any accumulated juices, and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.