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Sunday, March 2, 2014

Skillet Pasta & Broccoli

According to an online article, shrimp scampi, three-cheese ravioli, and penne (or ziti) are considered the most popular pastas in Italian-American eateries.


Since a post last month (that long ago, already?) covered shrimp scampi dinner at The Frog & PenguINN, this one deals with another classic (modified a bit) and it's a one-skillet meal. Easy too and what could be better than that?

It does have a substitution as the recipe in Cook's Country magazine used penne pasta. However, I had bow tie pasta and used that instead. This recipe serves 4. You can cut in half OR enjoy leftovers for another mea. That's what we usually do. A no-cook night is always a great thing.

AND, if chicken is not a favorite in your house, substitute sausage instead. Cut sausage in small pieces and cook before adding to the pasta and broccoli.

Skillet Pasta with Chicken & Broccoli
  • 1 lb. boneless, skinless chicken breasts, trimmed nd sliced thin
  • Salt and pepper
  • 1 onion, chopped find
  • 6 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 C dry white wine
  • 2-1/2 C water
  • 2 C low-sodium chicken broth
  • 8 oz. (2-1/2 C) penne or substitute pasta
  • 8 oz. broccoli florets, cut into 1-inch pieces
  • 2 oz. Parmesan cheese, grated (1 cup), plus extra for serving
  1. Pat chicken dry; season with salt and pepper. Heat 1 tablespoon olive oil in nonstick skillet over medium-high heat until smoking. Add chicken in single layer and cook without stirring until it starts to brown (about 1 min.). Stir and continue to cook about 2 minutes more; transfer to bowl and keep warm.
  2. Add 1 tablespoon olive oil to skillet and heat over medium-high heat until shimmering. Add onion, 1/2 tsp salt and cook until softened (5-7 minutes).
  3. Stir in garlic, pepper flakes, oregano and cook about 30 seconds. Stir in wine and simmer until nearly evaporated. Add water, broth and penne. Increase heat to medium-high and cook, stirring often until penne is nearly tender (about 12 minutes).
  4. Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened (3-5 minutes). Stir in chicken with accumulated juice and cook until warmed (1 minute). Turn off heat, stir in remaining 2 tablespoons olive oil and cheese. Season with salt and pepper to taste.
Serve and sprinkle extra cheese on as needed. 
Didn't I say this was easy?

11 comments:

Out on the prairie said...

MMMM sounds warm and filling.

Montanagirl said...

Yummy. Sounds really good to me!

Sandra said...

the good thing about skillet pasta is we can use any veggie with chicken/pork and sausage i had not thought of... and add or take away spices we like or don't. and i always love left overs

Daisy said...

This sounds great! I'm all for leftovers and no-cook evenings too.

DeniseinVA said...

Another delicious meal, I have been enjoying your recipes when posted.

Kay G. said...

I am happy to say that we have found some really good GLUTEN FREE penne pasta, so I can make this! THANK YOU!!

Country Gal said...

I do almost the same recipe only with brown rice instead of pasta and a small extra pot for the rice then everything else gets cooked in the one pan ! Looks YUMMY !I will have to give this a try . Thanks for popping by ! Have a good day !

William Kendall said...

I've had it very much like this... it's delicious!

Julia said...

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Elaine said...

Sounds good! I always like one-pot meals.

diane b said...

Must try it. It sounds easy and yummy

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