Skillet Ziti With Chicken and Broccoli
Ready In: 20 mins
Serves: 4-6
Yields: 4 dishes
Ingredients
- 1 lb boneless skinless chicken breast, sliced into 1-inch pieces
- table salt, to taste
- ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 onion, minced
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon dried oregano
- 3 garlic cloves, minced
- 8 ounces ziti pasta
- 2 cups low sodium chicken broth
- 1 cup milk
- 1 bunch broccoli, stems discarded and florets cut into 1-inch pieces
- 1 cup roasted red pepper, rinsed and sliced 1/4 inch thick
- 1 ounce parmesan cheese, grated (1/2 cup)
- 2 tablespoons fresh lemon juice (optional)
Directions
- Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon 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 tablespoon of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoon 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 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.
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