SKILLET ZITI WITH CHICKEN AND BROCCOLI

SKILLET ZITI WITH CHICKEN AND BROCCOLI image

Yield 4 servings

Number Of Ingredients 14

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1 pound boneless, skinless chicken breasts , sliced into 1-inch pieces
Table salt and ground black pepper
3 tablespoons unsalted butter
1 onion , minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
3 cloves garlic , minced
8 ounces ziti (2 /12 cups)
2 cups low-sodium chicken broth
1 cup milk
1 bunch broccoli (1 1/2 pounds), stems discarded and florets cut into 1-inch pieces
1 cup jarred roasted red peppers , rinsed and sliced 1/4 inch thick
1 ounce Parmesan cheese , grated (1/2 cup)
2 tablespoons fresh lemon juice (optional)

Steps:

Pat the chicken dry, then season 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, red pepper flakes, oregano, and 1/2 teaspoon 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, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.