Tuscan Chicken Penne with Broccoli and Sun-Dried Tomatoes

1. Boil the Pasta Water

In a large stockpot, bring 4 quarts of water to a rolling boil. Cover to speed up the process.

2. Sauté the Chicken

In a 12-inch nonstick skillet, melt 1 tablespoon of butter over high heat until slightly browned, about 1 minute. Lay the chicken slices in a single layer and cook for 1 minute without stirring. Stir and continue cooking until mostly white with light browning on the edges, about 2 minutes. Transfer to a bowl and set aside.

3. Cook the Onion

Return skillet to high heat, add another tablespoon of butter, the onion, and a pinch of salt. Cook, stirring occasionally, until the onion is browned at the edges, about 2-3 minutes.

4. Add Aromatics

Stir in garlic, red pepper flakes, thyme, and flour, cooking for 30 seconds until fragrant.

5. Deglaze and Reduce

Pour in the white wine and chicken broth, bring to a simmer, then lower the heat to medium. Simmer until the sauce thickens slightly and reduces to 1 1/4 cups, about 15 minutes.

6. Blanch the Broccoli

Add 1 tablespoon salt to the boiling water, then put in the broccoli florets. Cook until tender yet crisp, about 2 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.

7. Cook the Pasta

Return water to a boil and add the pasta, cooking until al dente. Drain and save 1/2 cup of the pasta water. Return pasta to the pot.

8. Finish the Sauce

Add the remaining butter, Asiago, sun-dried tomatoes, parsley, and chicken to the sauce. Heat until the chicken is thoroughly warmed and cooked, about 1 minute. Take off the heat and season with black pepper.

9. Combine

Pour the chicken and sauce mixture over the pasta, add the broccoli, and toss gently. Use the reserved pasta water to adjust the sauce consistency as needed.