Wednesday, November 17, 2010

Skillet Chicken Pasta

If you like Chicken, broccoli and pasta this is a great one.  It doesn't take very many dishes to make, which is always a plus for me!  It originally calls for cream but you can use whole milk if you are watching the calories.

2-3 boneless , skinless chicken breasts, cut into 1 inch squares
 salt and pepper
3 T olive oil
1 med onion, minced
4 medium cloves garlic, minced
1/2 t dried oregano
1/4 t red pepper flakes
12 oz pasta ( I used bow ties)
4 1/2 c water
2 1/2 c chicken broth
4-5 c broccoli
3/4 c cream
3/4 c Parmesan
1 1/2 T lemon juice
Season the chicken with salt and pepper.  Heat 2 T of the oil in a 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 no longer pink. Transfer to bowl and set aside.  Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.  Cook onion until softened.  Stir in the garlic , oregano and pepper flakes, and cook about 30 seconds.  Add pasta, 3 cups of water and the broth.  Bring to a boil over high heat and cook until liquid is very thick and syrupy and almost completely absorbed 12- 15 minutes, stirring occasionally.
Add the broccoli and remaining 1 1/4 c water.  Cover and 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 med-high.  Stir in cream, Parmesan, and reserved chicken and continue to simmer, uncovered until the sauce is thickened.  Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.  Serve, along with more Parmesan to sprinkle on top.

Adapted  From The best skillet recipes