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.