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.
- 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
- 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.
- 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).
- 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).
- 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.
Didn't I say this was easy?