Chicken & Broccoli with Linguine
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
divided |
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1 inch cubes |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 10 | each |
sundried tomatoes
soaked 10 minutes in hot water, optional |
*
|
| ¼ | cup |
onions
chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 ½ | cups |
zucchini
sliced |
|
| 1 ½ | cups |
broccoli florets
|
|
| 1 ½ | cups |
chicken broth
divided |
|
| ¼ | cup |
vermouth
dry |
* |
| 1 | teaspoon |
oregano
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 10 | ounces |
pasta, linguine
cooked according to package directions |
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
divided |
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1 inch cubes |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1E+1 | each |
sundried tomatoes
soaked 10 minutes in hot water, optional |
*
|
| 59 | ml |
onions
chopped |
|
| 5 | ml |
garlic
minced |
|
| 355 | ml |
zucchini
sliced |
|
| 355 | ml |
broccoli florets
|
|
| 355 | ml |
chicken broth
divided |
|
| 59 | ml |
vermouth
dry |
* |
| 5 | ml |
oregano
|
|
| 7.5 | ml |
cornstarch
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 59 | ml |
heavy whipping cream
|
|
| 289 | ml/g |
pasta, linguine
cooked according to package directions |
|
| 1 | x |
Parmesan cheese
|
*
|
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.
