Skillet Chicken Pasta with Broccoli

When I looked over the list of ingredients in this dish, there was absolutely NO doubt that this would quickly become a favorite. The sauce is nice and delicate, yet there is a little bit of an after-bite thanks to the red pepper flakes. . . completely unexpected but the perfect complement to the dish. It came together quickly, so it is definitely one for the weeknight rotation once school starts up again in the fall. The other nice element is that it does reheat well. My only recommendation would be to have a little extra cream and broth left in order to moisten it up while heating. So good!

Skillet Chicken Pasta with Broccoli
2-3 boneless, skinless chicken breasts, cut into 1-inch squares
Salt and ground black pepper
3 tablespoons olive oil
1 medium onion, minced (I used 2 small/medium onions)
4 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
12 ounces ziti (Like Christy, I went ahead and used the full 16 ounces-- it reheats well!)
4 1/4 cups water
2 1/2 cups chicken broth
4-5 cups broccoli florets
1 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
3/4 cup heavy cream
3/4 cup grated parmesan cheese
1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, about 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally. Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes. Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with grated parmesan cheese.

Source: Christy's Kitchen Creations, originally posted at My Kitchen Cafe