I got a new cookbook awhile back called The Best Skillet Recipes from the editors of Cook’s Illustrated. I love this cookbook! It’s filled with easy recipes you can do in a 12 inch skillet, which makes it perfect for weeknight meals. I have a long list of recipes I want to try and decided to start with Penne with Chicken and Broccoli. Turns out it was a great recipe to begin with. Simple pasta dishes always makes me happy. The whole dish comes together nicely and packs more flavor than I had anticipated. My kids loved this dinner and we didn’t have any leftovers!
Penne with Chicken and Broccoli:
- 1/4 cup olive oil
- 1 lb boneless, skinless chicken breasts (about 3 medium) trimmed and sliced thin
- 1 medium onion, minced
- 6 medium garlic cloves, minced or pressed through a garlic press (about 2tbs)
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1/2 cup dry white wine
- 2 1/2 cups water
- 2 cups low-sodium chicken broth
- 8 ounces (about 2 1/2 cups) Penne
- 8 ounces broccoli florets, cut into bite sized pieces (about 3 cups)
- 2 ounces Parmesan cheese, grated (1 cup) plus extra for serving
- Ground black pepper
- Heat 1 tbs of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook, without stirring, until beginning to brown, about 1 minute. Stir the chicken and continue to cook until cooked through, 2 to 3 minutes longer. Transfer the chicken to a bowl, cover to keep warm, and set aside.
- Add 1tbs more oil to the skillet and heat over medium heat until shimmering. Add the onion and 1/2 tsp of salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, red pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in the wine and simmer until nearly evaporated, 1 to 2 minutes.
- Stir in the water and broth, then add the pasta. Increase the heat to high and cook at a vigorous simmer, stirring often, for 12 minutes.
- Stir in the broccoli and continue to simmer, stirring often, until the pasta and broccoli are tender and the liquid has thickened, 3 to 5 minutes.
- Return the chicken, along with any accumulated juices, to the skillet and cook until warmed through, about 1 minute. Off the heat, stir in the remaining 2 tbs olive oil, Parmesan, and season with salt and pepper to taste. Serve, passing extra Parmesan separately.
Source: The Best Skillet Recipes from the editors of Cook’s Illustrated