|1||pound||chicken breast halves, boneless and skinless||trimmed and thinly sliced|
|1||x||salt and black pepper||*|
|1/4||teaspoon||red pepper flakes||*|
|2||cups||chicken broth, low salt|
|8||ounces||pasta, penne||or ziti|
|8||ounces||broccoli florets||cut into 1-inch pieces|
|2||ounces||parmesan, parmigiano-reggiano cheese, grated||(1 cup), plus extra for serving|
Rinse and pat chicken dry and season with salt and black pepper. Heat 1 tablespoon of the olive oil in a large 12 inch skillet over medium-high heat until beginning to smoke.
Add the chicken and cook without stirring until is is beginning to brown, 2 minutes. Stir and continue cooking until nearly cooked through, about 2 minutes more, transfer to a plate and set aside.
Add 1 tablespoon oil to the same skillet and heat over medium heat until shimmering.
Add the onion and 1/2 teaspoon salt and cook until softened, about 5 to 7 minutes.
Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds.
Add the wine and simmer until nearly evaporated, 1 to 2 minutes.
Stir in water, broth, and pasta. Increase heat to medium-high and cook at a fast simmer, stirring often, until the pasta is nearly tender, about 12 minutes.
Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes.
Stir in chicken, along with any accumulated juice, and cook until warmed through, about 1 minute.
Remove from heat, stir in remaining 2 tablespoons of olive oil, Parmesan cheese and adjust seasoning with salt and pepper to taste.
Serve, topped with extra Parmesan cheese as desired.
First published: 2012-08-25 last updated: 2013-08-10
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