Now cut your chicken breasts into one inch squares, seasoning them with salt and pepper and cooking them in a nonstick heated skillet coated in oil for about 1 minute without stirring. Then stir and continue to cook until most of the chicken is lightly browned about the edges, 2 more minutes. Transfer to bowl. Next,add some oil to pan and add your onion and salt. Cook till softened. Stir in the garlic, oregano, and pepper flakes, cook till fragrant. Toss in your pasta, 3 cups of water, and broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy about 12 minutes. Add your broccoli, sun dried tomatoes, and remaining 1 1/4 cups water and cook until the broccoli turns bright green and is almost tender, 3 minutes or so. Uncover, return the heat to medium high. Stir in your heavy cream, freshly grated Parmesan cheese, reserved chicken with juices. Uncover and Continue to simmer until thickened and chicken is cooked through, 1 to 2 minutes. Off heat stir in lemon juice, salt and pepper. Pass more grated Parmesan at able if you'd like. Delicious meal. Comforting, tasty, pretty to look at. One dish meal perfect for the busy holiday season ahead. As this dish has pasta in it, I am sending it over to Deb at kahakaikitchen for Presto Pasta nights. Now, once again, I wish you all a very Happy Thanksgiving. XXOO.
Wednesday, November 25, 2009
Skillet Chicken with Broccoli, Pasta, and Parmesan Cheese
Close up, oh yes.
Wishing you and yours a very Happy Thanksgiving Day tomorrow. Here's a great idea for a weeknight meal, adapted from The Best Skillet Recipes from Cooks Illustrated, as seen on Debby's blog, found here. Also seen on Kitchen Cafe. I knew it had to be good.Thank you ladies for pointing this out!! Quite tasty, declared a keeper by my FFH. Some prep involved so grab these, and chop your onion, mince the garlic, cut your broccoli florets into big chunks, and coarsely chop your sun dried tomatoes.