Pasta With Chicken, Broccoli, And Sun-Dried Tomatoes

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, trimmed and sliced crosswise 1⁄4 inch thick
1 small onion, chopped fine
Salt and pepper
6 garlic cloves, minced
2 teaspoons minced fresh thyme
2 teaspoons all-purpose flour
1⁄4 teaspoon red pepper flakes
2 cups low-sodium chicken broth
1 cup dry white wine
2 ounces Asiago or Parmesan cheese, grated (1 cup), plus extra for serving
1 cup oil-packed sun-dried tomatoes, patted dry and cut into 1⁄4-inch strips
1 tablespoon minced fresh parsley
1-1⁄2 pounds broccoli, florets cut into 1-inch pieces, stalks discarded
8 ounces penne, ziti, or campanelle (2-1⁄2 cups)
Lemon wedges (optional)

Instructions

  1. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add chicken, break up any clumps, and cook, without stirring, until meat is browned at edges, about 1 minute. Stir chicken and continue to cook until almost all of pink color has disappeared, about 2 minutes longer. Transfer chicken to bowl; set aside.
  2. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add onion and 1⁄4 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, thyme, flour, and pepper flakes and cook until fragrant, about 30 seconds. Slowly whisk in chicken broth and wine, bring to simmer, and cook, stirring occasionally, until sauce has thickened slightly and measures 1-1⁄4 cups, about 15 minutes. Stir in cooked chicken, Asiago, tomatoes, parsley, and remaining 2 tablespoons butter and cook until chicken is hot and cooked through, about 1 minute. Season with pepper to taste.
  3. Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli and 1 tablespoon salt and cook until broccoli is crisp-tender, about 2 minutes. Remove broccoli using slotted spoon and transfer to paper towel–lined plate. Return water to boil, then add pasta and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
  4. Add sauce and broccoli to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing Asiago and lemon wedges, if using, separately.

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