I'm a color eater. I'm never happier than when I have a plate full of colorful food. It's part of the reason why I love salad so much, and probably part of the reason I love candy so much. That and the sugar, perhaps. . . Anyway, every time I make this dish I just smile when I add the broccoli and it gets all bright green, and stir in the bright red roasted peppers. It's just so happy. And the other part that makes me happy? It's delicious, and only uses one pan. Hallelujah! I love when cleaning up after dinner involves cleaning one pan. Oh, and did I mention it's super fast to put together? Can I get an amen?
It starts out with browning some cubed chicken breasts in a 12 inch skillet. As I said in previous posts, make sure you pat your chicken dry with paper towels so it will actually brown and not bubble in a weird white liquid. Also, season it with some salt and pepper.
While this is happening, I chop up some onion and measure out the spices I'll be adding. I'm all about efficiency on weeknights. Actually, always. This recipe uses some oregano, red pepper flakes, salt and garlic. When the chicken is done cooking, you remove it to a clean plate or bowl, and add these guys with a little butter and cook until the onion is soft. Add your pasta (Right to the same skillet! Genius!) and some chicken broth and cream. Cover this and let it come to a boil.
While my broth/pasta mix is coming to a boil, I chop up my broccoli. Chop may not be the correct word. I like the use kitchen shears for my broccoli because I can get right at the base of the floret much neater and faster than with a knife.
Next I chop up some roasted red peppers. Sure, you could roast your own and they'd be delicious. But you could also save yourself some time and buy some jarred ones. I just rinse them off to get rid of that juice they've been sitting in.
Once the mixture is boiling, add your chopped broccoli and red peppers. So pretty!
Cover this and cook until the broccoli is bright green, about 8 minutes. Add the chicken back in and simmer until it is cooked through.
Add some parmesan and lemon juice and serve.
Broccoli Chicken Skillet Pasta
1 lb boneless, skinless chicken breats, cubed into 1 inch pieces
3 T unsalted butter
1 onion, minced
1/4 tsp red pepper flakes
1/4 tsp dried oregano
3 garlic cloves, minced
8 ounces (2 1/2 cups) farfalle pasta
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 broccoli crown, cut into 1 inch pieces
1 cup jarred roasted red peppers, rinsed and chopped
1/2 cup grated Parmesan cheese
2 T lemon juice (optional)
1. Pat the chicken dry with paper towels and season with salt and pepper. Melt 1 T of the butter in a 12 inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about five minutes. Transfer the chicken to a bowl.
2. Add 1 more T of butter to the empty skillet, and add onion, red pepper flakes, oregano and 1/2 tsp salt. Cook until the onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 15 seconds.
3. Sprinkle the farfalle evenly into the skillet. Pour the broth and cream over the farfalle. Cover and bring to a boil, about five minutes.
4. Reduce the heat to medium-low and stir in the broccoli and roasted 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 any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
6. Stir in the remaining 1 T butter, the parmesan and lemon juice (if using). Season with salt and pepper to taste.
Source: adapted from Cook's Illustrated