Skillet Chicken With Broccoli Ziti Asiago Cheese Recipe 455

Steps:

• Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Add the chicken pieces in a single layer and cook for 1 minute without stirring.
• Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
• Transfer the chicken to a clean bowl and set aside.
• Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
• Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes.
• Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
• Add the ziti, 2 cups of the water, and the broth.
• Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
• Add the broccoli and the remaining 3/4 cup water.
• Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
• Uncover and return the heat to high.
• Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
• Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.
• Serve.

Steps:

• Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Steps:

• Season the chicken with salt and pepper. Heat 1 Tablespoon of the oil in a 12-inch nonstick skiller over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring.
• Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 minutes longer. Transfer the chicken to a clean bowl and set aside.
• Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet ot medium-high heat and cook, stirring often, until the onion is softened, 2-5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
• Add the ziti, 2 cups water and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes.
• Addd the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook untl the broccoli turns bright green and is almost tender, 3-5 minutes.
• Uncover and return the heat to high. Stir in the cream Asiago, and reserved chicken with any accumulated juices, and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Steps:

• Season chicken with salt and pepper.
• Melt 1 tbs butter in 12-inch skillet over medium heat. Add chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer chicken to a bowl.
• Add 1 more tbs butter, onion, red pepper flakes, oregano, & 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
• Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer about 5-10 minutes or till al dente (original recipe advised to cook pasta for only two minutes, I found this to be not long enough).
• Reduce heat to medium low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the past begins to soften and the broccoli turns bright green, about 8 minutes. (If the sauce reduces too much you could add more milk and broth).
• Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
• Stir in the remaining 1 tbs butter, Parmesan, and lemon juice. Season with salt and pepper to taste.

Steps:

• 1. Season chicken with salt and pepper. Heat 1 tbs. oil in skillet. Add chicken and cook until most pink has disappeared, stirring a few times. Remove chicken and put in a bowl, set aside. Do not drain.
• 2. Add other tbs of oil to pan and onion and 1/2 tsp salt. Stir often until onion is translucent and softened. Stir in garlic oregano and pepper flakes. Cook 30 seconds until fragrant.
• 3. Add pasta (I like ziti, penne or rigatoni) and 2 cups of water and the can of broth. Bring to a boil and continue to cook over high heat until liquid becomes thick and syrupy. It will almost be absorbed in 12-15 minutes.
• 4. Add broccoli, sundried tomatoes and final 3/4 cup of water. Cover and reduce heat to medium. Cook until broccoli is bright green and almost tender. 3-5 minutes.
• 5. Uncover and return to high heat. Stir in cream and 1/2 Asiago cheese and reserved chicken and juices. Simmer uncovered to cook chicken all the way through and thicken sauce. Roughly 2 minutes. Stir in fresh lemon juice and season with salt and pepper to taste.

Steps:

• If using fresh broccoli, blanch it first in boiling, salted water for 1 minute. Drain and let cool before using. Thaw frozen broccoli before using.
• In a saute pan over medium high heat, melt the butter. Add the chicken and saute, turning, until it browns on all sides. Add the garlic, broccoli and chicken stock. Let simmer 8-10 minutes. Add the pasta and toss.

Steps:

• Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking., Return chicken to skillet; heat through. Sprinkle with cheese.

Steps:

• Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon 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 4 minutes. Transfer the chicken to a bowl.
• Add 1 more tablespoon of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
• Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
• 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.
• Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
• Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.