Chicken& Broccoli with Linguine
Submitted by mistylynn66
Sautéed chicken, broccoli, zucchini, and sun-dried tomatoes tossed in a light cream sauce with red pepper flakes, served over linguine. A veggie-loaded pasta dinner in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is chicken and broccoli pasta done right: loaded with vegetables, lightly sauced, and on the table in half an hour.
Cubed chicken gets a quick sear, then broccoli, zucchini, and onion simmer in chicken broth until just crisp-tender.
Sun-dried tomatoes add chewy sweetness, red pepper flakes bring a gentle kick, and a splash of cream ties the whole sauce together without making it heavy.
Tossed over linguine, it’s the kind of weeknight pasta that feels balanced and satisfying without that weighed-down feeling.
Variations
- Swap linguine for penne or rigatoni if you want the sauce to catch in the tubes.
- Add a handful of baby spinach in the last minute of cooking for extra greens.
- Skip the cream and finish with a drizzle of good olive oil and grated Parmesan for a lighter take.
Chef Tips
- Soak the sun-dried tomatoes in hot water for the full 10 minutes so they soften properly. Chewy is good; leathery is not.
- Mix the cornstarch into cold broth before adding it to the pan. Dumping it straight in causes lumps.
- Warm the cream before stirring it in. Cold cream hitting a hot pan can cause the sauce to break.
Ingredients
Directions
Cut chicken into cubes and sprinkle with pepper.
Soak sun-dried tomatoes in hot water 10 minutes.
Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; sauté chicken just until no longer pink, about 5 minutes.
Remove from pan.
Add remaining ½ tablespoon olive oil to skillet; stir in onion and sauté until softened but not browned, about 2 minutes.
Stir in garlic, zucchini and broccoli.
Add ¾ cup of the chicken broth, cover and simmer 3 to 5 minutes, or until broccoli is crisp-tender.
Combine oregano and cornstarch with remaining ¾ cup chicken broth and add to vegetables.
Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly.
Heat cream in microwave 30 seconds and stir into pan.
Season to taste with salt and pepper and serve immediately over linguine or other pasta.
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