One pound, one pan, one happy family! Nope this recipe isn’t from Hamburger Helper, but the motto still holds true for this Skillet Chicken Pasta with Broccoli and Sun-Dried Tomatoes: one pound of chicken, one skillet, and boy did I have a happy family. But first please, please promise me something! Promise, you will not look at the recipe’s list of ingredients and instructions and immediately dismiss ever making this one pan dish! Did you promise? Pinky swear? I know it looks completely daunting, but I swear to you that it is not as difficult as it appears. And we all know I would never lie to you. The ingredient list, although long, includes ingredients that you’ve heard of (always a plus) and are generally found in pasta dishes so you may even have them in your cupboards. The hardest parts include: cutting the onion and chicken and waiting for the sauce to thicken. Easy right? Try it, you won’t be disappointed. I promise!
Skillet Chicken Pasta with Broccoli & Sun-Dried Tomatoes (adapted from):
salt and pepper
2-3 boneless, skinless chicken breasts diced
2 tablespoons olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
12 ounces penne pasta
3 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets
1/2 cup chopped sun-dried tomatoes
3/4 cup heavy cream
1 teaspoon cornstarch
3/4 cup shredded Parmesan cheese
1 1/2 teaspoons fresh lemon juice
1. Season diced chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until very hot. Add chicken and cook until cooked through; about 4-5 minutes. Transfer chicken to a plate and set aside. Do not drain the skillet.
2. Add 1 tablespoon oil, the minced onion, and 1/2 teaspoon salt to the skillet and cook on medium heat, stirring frequently until the onion is softened; about 2-5 minutes. Stir in the garlic, oregano, and red pepper flakes and cook for about 30 seconds.
3. Add in pasta, water, and broth. Over high heat, bring to a boil and cook until either (1) the liquid is very thick and almost completely absorbed (this didn’t happen for me); about 13-15 minutes or (2) until the noodles are tender (what I decided to do); about 18-20 minutes.
4. Stir in broccoli and sun-dried tomatoes until evenly distributed. Cover the skillet, reduce to medium heat, and cook about 3 minutes or until broccoli is bright green and almost tender. While broccoli is cooking, whisk cream and cornstarch together.
5. Stir in the cream mixture, Parmesan, and chicken; simmer, uncovered, until the sauce is thickened and the chicken is reheated; about 2 minutes. Remove the skillet from the heat and stir in fresh lemon juice and any additional salt and pepper to taste (I didn’t add any more). Top with extra Parmesan (if desired) and serve!