Skillet Penne with Chicken and Broccoli

Skillet Penne with Chicken and Broccoli
by Cooks Country


Ingredients:

1       pound boneless, skinless chicken breasts, trimmed and sliced thin
         salt and pepper
6       tablespoons olive oil
1       large onion, chopped fine
5       Tbsp. garlic, minced
1/4    tsp. red pepper flakes
1/2    tsp. dried oregano
1/2    cup dry white wine
2 1/2 cups water
2       cups low-sodium chicken broth
8       ounces (2 1/2 cups) penne
8       ounces broccoli florets, cut into 1-inch pieces
2       ounces Parmesan cheese, grated (1 cup), plus extra for serving

Direction:

1.  Pat sliced chicken dry with paper towels and season with salt and pepper.  Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until just smoking.  Add chicken in single layer and cook, without stirring, until beginning to brown, about 1 minute.
 

Stir chicken and continue to cook until nearly cooked through, about 3 to 5 minutes; transfer to bowl and cover to keep warm.

2.  Add 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering.  Add onion and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes.

Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds.  Stir in wine and simmer until nearly evaporated, 1 to 2 minutes. 

Stir in water, broth, and penne.  Increase heat to medium-high and cook at vigorous simmer, stirring often, until penne is nearly tender, about 12 minutes.

3.  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 3 to 5 minutes. 

Off heat, stir in remaining 2 tablespoons oil and Parmesan and season with salt and pepper to taste.  Serve, passing extra Parmesan separately.

Serves 4