Chicken, Broccoli, and Tomato Pasta

This is an easy, budget-friendly Italian dish that I found in the paper. Since I usually have most of these ingredients on hand, I hope to try it soon. Until then, I'm putting it here for safe keeping.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  lb rigatoni pasta
• 1  tablespoon olive oil
• 1  lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1  cup  diced onion
• 1  tablespoon  chopped garlic
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1  tablespoon kosher salt
• 1  teaspoon sugar
• 1  cup red wine
• 1 (28 ounce) can diced tomatoes
• 1⁄2 lb broccoli, chopped into 1/2-inch pieces
• 1  cup  grated parmigiano-reggiano cheese

Directions

1. Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
2. Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
3. Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
4. Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
5. Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.