Skillet Ziti with Chicken and Broccoli



1 pound boneless, skinless chicken breasts, sliced into 1-inch pieces

Table salt and ground black pepper

3 tablespoons butter

1 onion, minced

1/4 teaspoon dried oregano

3 cloves garlic, minced

8 ounces ziti or pasta of choice (2 1/2 cups)

2 cups chicken broth

1 cup milk

1 bunch broccoli florets (1-1/2 pounds), cut into 1-inch pieces

1 cup roasted red peppers, rinsed and sliced 1/4 inch thick (12 oz jar)

1/2 cup grated Parmesan cheese


Season chicken 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, oregano, and 1/2 teaspoons 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, and the Parmesan cheese.



6 servings


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