Week 36, Recipe 1: Skillet Pasta with Chicken & Broccoli

NOTES

• Modified from America's Test Kitchen Family Cookbook

INGREDIENTS

• 1 lb boneless, skinless chicken breasts, slicked into 1-inch pieces
• Salt & pepper
• 3 tbsp unsalted butter
• 1 onion, minced
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 3 garlic cloves, minced
• 8 oz pasta (penne, ziti, rigatoni, etc.)
• 2 1/2 c. chicken broth
• 1/2 c. heavy cream
• 1 bunch broccoli, stems discarded and florets cut into 1-inch pieces
• 1 c. roasted red peppers (cut into 1/4-inch slices) OR fresh red pepper slices
• 1/2 c. Parmesan cheese, grated

DIRECTIONS
1. Pat the chicken dry and season with salt and pepper. Melt 1 tbsp of butter in a skillet over medium heat. Add chicken and cook until lightly browned on one side, stir and cook again for about 4 minutes total (not completely cooked). Transfer chicken to a bowl.
2. Add 1 more tbsp of butter, the onion, red pepper flakes, oregano, and 1/2 tsp salt to the skillet. Cook until onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 sec.
3. Sprinkle the pasta evenly into the skillet. Pour in the broth and cream over the pasta. Cover and bring to a boil, about 5 minutes.
4. Reduce the heat to medium low and stir in the broccoli and peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
5. Stir in the chicken and accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
6. Stir in the remaining 1 tbsp butter and Parmesan. Season to taste with salt and pepper.