Sunday, July 12, 2009
Skillet Chicken Pasta
1 chicken breasts (sliced to shape of pasta)
salt and pepper
3 tbsp oil
1 medium onion (minced)
4 medium cloves garlic (minced)
1 tbsp fresh oregano (minced)
1/4 tsp red pepper flakes
1 box pasta (I used a 13.5 oz mini penne)
4 1/4 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets (I used a 14oz pre-cut bag)
1/2 cup oil-packed sun-dried tomatoes (rinsed and chopped coarse)
3/4 cup heavy cream (I only used half)
3/4 cup grated Parmesan cheese (I only used half)
1/2 - 1 1/2 tbsp fresh lemon juice
Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet 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, 2-3 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.