The Humpherys Family

Chicken Pasta with Broccoli and Tomatoes

Recipe Added:  11/25/2011
2-3 B & S chicken breasts, cubes
2 Tbsp olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
12 oz ziti or Penne pasta
3 cups water
 2 1/2 cups chicken broth
4-5 cups broccoli florets
1/2 cup sun-dried tomatoes, chopped
3/4 cup heavy cream
1 tsp cornstarch
3/4 cup grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice
Season chicken with salt and pepper. Heat 1 Tbsp oil in skillet over medium heat until very hot. Add the chicken pieces to the skillet and cook 3-4 minutes until the chicken is cooked through. Transfer the chicken to a clean plate and set aside. Add the remaining Tbsp of oil, onion, and 1/2 tsp salt to the skillet. Cook over medium heat, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is almost completely absorbed, 12 to 15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender. Add the broccoli and tomatoes. Stir lightly to mix. Cover the skillet, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes. While the broccoli is cooking, whisk the cream and cornstarch together.

Uncover the skillet and 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 heated through, 1 to 2 minutes. Turn off heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan, if desired.
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