Monday, December 3, 2007

Chicken, Broccoli, and Ziti Skillet

This recipe is from An Ordinary Mom. I am looking forward to trying it, every one of Lucy's recipes I've tried before has been fabulous! Enjoy.

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.


An Ordinary Mom said...

It's yummy :) !!

Jennifer Lavender said...

I am adding you to my Bloglines feed right now! We are always looking for good recipes, and it's nice to find ones that are tried and true with kids and not just adults. I can't wait to browse around your archives some more and check out more recipes.

Eliza said...

I used crushed red pepper instead of flakes--yowza! It's tasty but very, very spicy. Not surprisingly.