Penne with Chicken and Broccoli

I got a new cookbook awhile back called The Best Skillet Recipes from the editors of Cook’s Illustrated. I love this cookbook! It’s filled with easy recipes you can do in a 12 inch skillet, which makes it perfect for weeknight meals. I have a long list of recipes I want to try and decided to start with Penne with Chicken and Broccoli. Turns out it was a great recipe to begin with. Simple pasta dishes always makes me happy. The whole dish comes together nicely and packs more flavor than I had anticipated. My kids loved this dinner and we didn’t have any leftovers!

Penne with Chicken and Broccoli:

  • 1/4 cup olive oil
  • 1 lb boneless, skinless chicken breasts (about 3 medium) trimmed and sliced thin
  • 1 medium onion, minced
  • Salt
  • 6 medium garlic cloves, minced or pressed through a garlic press (about 2tbs)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 cup dry white wine
  • 2 1/2 cups water
  • 2 cups low-sodium chicken broth
  • 8 ounces (about 2 1/2 cups) Penne
  • 8 ounces broccoli florets, cut into bite sized pieces (about 3 cups)
  • 2 ounces Parmesan cheese, grated (1 cup) plus extra for serving
  • Ground black pepper
  1. Heat 1 tbs of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook, without stirring, until beginning to brown, about 1 minute. Stir the chicken and continue to cook until cooked through, 2 to 3 minutes longer. Transfer the chicken to a bowl, cover to keep warm, and set aside.
  2. Add 1tbs more oil to the skillet and heat over medium heat until shimmering. Add the onion and 1/2 tsp of salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, red pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in the wine and simmer until nearly evaporated, 1 to 2 minutes.
  3. Stir in the water and broth, then add the pasta. Increase the heat to high and cook at a vigorous simmer, stirring often, for 12 minutes.
  4. Stir in the broccoli and continue to simmer, stirring often, until the pasta and broccoli are tender and the liquid has thickened, 3 to 5 minutes.
  5. Return the chicken, along with any accumulated juices, to the skillet and cook until warmed through, about 1 minute. Off the heat, stir in the remaining 2 tbs olive oil, Parmesan, and season with salt and pepper to taste. Serve, passing extra Parmesan separately.

Source: The Best Skillet Recipes from the editors of Cook’s Illustrated

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2 thoughts on “Penne with Chicken and Broccoli

  1. Gina, thanks for sharing your wonderful dishes,,,question,,i do not like parmesan…sorry to all, but just can’t take it…so..with that said, what would you recommend for a cheese in this dish….iam really not much of a cheese person, chedder, valveeta, american,, yep…iam cheese challanged…thanks honey…

    • I honestly think the dish will be ok without the cheese. It would be hard to find a substitute that you would like. I have tasted the dish before I added the Parmesan cheese and it tasted fine to me. 🙂

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