Skillet Pasta with Chicken & Broccoli
Uses a single skillet for every component of the Italian-American classic. Using one skillet keep cleanup quick and easy as well as keep every last drop of flavor in the dish. 36
chicken breast halves, boneless, skinless
trimmed and thinly sliced
salt and black pepper
red pepper flakes
chicken broth, low salt
cut into 1-inch pieces
(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.