Pasta With Chicken, Broccoli, and Sun-Dried Tomatoes
- Ready In:
- 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.
Questions & Replies
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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!
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<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>