Jul 13, 2011

Skillet Chicken with Broccoli, Pasta, and Parmesan

It seriously just occurred to me that I should not be procrastinating posting more recipes because I have both pictures and the recipe already on the computer, I just need to get around to posting!

First, sorry Katie that this took so long, this is for you.

This meal has become a favorite in our house. It's perfectly alfredo-y with the best veggies around, in my book.  And of course it has pasta. Who doesn't like pasta?
We do like to grill the chicken to give it some extra flavors and then add it to the rest, but it's just as good the other way!
And as an added bonus, it's a super easy meal to make for a crowd.

Skillet Chicken with Broccoli, Pasta, and Parmesan
Recipe Adapted From: Mel's Kitchen Cafe
Again, sorry about the poor picture quality
         *        2 boneless, skinless chicken breasts, cut into small pieces
         *            table salt and ground black pepper
         *            3 tablespoons olive oil
         *            1 medium yellow onion, minced
         *            4 medium cloves garlic, minced
         *            ½ teaspoon dried ground oregano
         *            ¼ teaspoon red pepper flakes*
         *            12 to 16oz ziti or penne
         *            4 ¼ cups water
         *            2 ½ cups low sodium chicken broth*
         *            4 cups broccoli florets (equal to one large broccoli crown)
         *            ½ red, orange, or yellow bell pepper (or use all three), cut into small pieces or strips
         *            ¾ cup heavy cream
         *            ¾ cup grated parmesan
         *            1 ½ tablespoons lemon juice

*Note: Don’t leave out the red pepper flakes. It’s a small enough amount that you still get the great flavor and no spice.
Season the chicken with salt and pepper. Heat 2 tablespoons of olive oil in an electric skillet or a 12 inch skillet over medium high heat. Add the chicken in a single layer and cook the chicken until cooked and lightly browned. Transfer the chicken to a clean bowl and set aside.
      Add the remaining tablespoon of oil, onion, and ½ teaspoon salt to the skillet. Cook until the onion is softened (2-5 minutes). Stir in the garlic, oregano, and pepper flakes. Cook until fragrant (about 30 seconds).
      Add the pasta, 3 cups of the water, and all the chicken broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed (15+ minutes), stirring occasionally.
      Add the broccoli, peppers, and the remaining 1 ¼ cups water. Cover, reduce heat to medium, and cook until broccoli turns bright green and is almost tender (2-5 minutes).
      Uncover and return to heat to medium-high. Stir in the cream, parmesan, and chicken and continue to simmer uncovered until the sauce is thickened and the chicken is heated through. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Garnish with more parmesan if desired.

Serves: 4-6

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