35 minutes
Simplify your weeknight dinners with this savory one-skillet meal that combines tender chicken, al dente ziti, and crisp broccoli in a creamy Asiago sauce.
Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
0 lb
Vegetable Oil, divided
tablespoons
Medium Onion, finely chopped
each
Garlic, minced
cloves
teaspoons
teaspoons
Ziti Pasta
0 oz
Water, divided
cups
Low-Sodium Chicken Broth
cups
0 oz
Sun-dried Tomatoes, oil-packed, drained and coarsely chopped
cups
cups
tablespoons
1. Chicken Sauté
Season chicken pieces with salt and pepper. In a 12-inch nonstick skillet, heat 1 tbsp of oil over medium-high heat until shimmering. Add chicken in a single layer, cooking for 1 minute undisturbed. Stir and cook until edges are lightly browned and chicken is mostly cooked through, about 1-2 minutes more. Transfer to a bowl and set aside.
2. Aromatic Base
Add the remaining oil and chopped onion to the skillet with 1/2 tsp salt. Cook over medium-high heat, stirring frequently, until the onion is softened, about 2-5 minutes. Add minced garlic, oregano, and red pepper flakes, cooking until fragrant, roughly 30 seconds.
3. Pasta Incorporation
Stir in ziti, 2 cups of water, and chicken broth. Boil over high heat, stirring occasionally, until the mixture thickens and pasta is nearly tender, about 12-15 minutes.
4. Broccoli Addition
Mix in broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce heat to medium, and cook until the broccoli is vibrant and almost tender, 3-5 minutes.
5. Final Touches
Uncover, increase heat to high and add cream, Asiago cheese, and reserved chicken with juices. Simmer until sauce thickens and chicken is fully cooked, 1-2 minutes. Remove from heat, stir in lemon juice, and adjust seasoning with salt and pepper.
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