1 pound boneless, skinless chicken cut in strips (I used chicken tenders.)
3 tablespoons butter (I just used PAM to make the meal lower in calories.)
1 onion, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
3 garlic cloves, minced
8 ounces (2 1/2 cups) ziti (I used farfalle - it is what I had on hand.)
2 cups chicken broth
1 cup milk (I used skim.)
1 bunch broccoli florets (I used a 16 ounce bag of frozen broccoli florets.)
1 cup sun-dried tomatoes, chopped or 1 cup roasted red peepers, chopped
1/2 cup Parmesan cheese, grated
2 tablespoons lemon juice (optional)
Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon butter (or use PAM) over medium heat in a 12 inch skillet. Add the chicken and cook until it is lightly browned. Transfer chicken to a bowl.
Add 1 more tablespoon 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 or sun-dried tomatoes. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8-12 minutes.
Stir in the chicken. Cover and continue to simmer for 3-5 minutes. Stir in the remaining 1 tablespoon butter (optional), Parmesan cheese and lemon juice (if using). Season with salt and pepper.