I love one-skillet meals particularly for during the week meals. This meals satisfies my quickly bored taste buds by giving me pasta, chicken, broccoli, and sun-dried tomatoes flavored with my favorite product, cheese, all in one dish. There’s something to be said about having multiple things to eat which is why I was mildly obsessed with a lunch place in Columbus where you got mini-sizes of THREE items for lunch. You could never get bored with what you were eating!
Although you can’t really tell in the photo, there is a little bit of sauce to the dish too to keep it flavorful. Please note though that you need a skillet WITH a lid.
Skillet Chicken with Pasta and Broccoli
- 2-3 boneless, skinless chicken breasts, cut into 1-inch squares
- Table salt and ground black pepper
- 3 tablespoons olive oil
- 1 medium onion, minced
- 3 medium cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 12 ounces ziti or penne
- 4 1/4 cups water
- 2 1/2 cups low-sodium chicken broth
- 4-5 cups broccoli florets
- 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
- 3/4 cup heavy cream
- 3/4 cup grated parmesan cheese or asiago
- 1 1/2 tablespoons fresh lemon juice
Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch or slightly larger non-stick skillet (one that you have a lid for!) over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. 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 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
Add the pasta, 3 cups of the 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 to 15 minutes, stirring occasionally.
Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, about 2 minutes.
Uncover and return the heat to medium-high. Stir in the cream, parmesan, 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 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated parmesan at the table, if desired.
Recipe found at My Kitchen Cafe; adapted from The Best Skillet Recipes