A few weeks ago I saw an episode of America's Test Kitchen where they made one-skillet dinners. Both looked really tasty so I printed the recipes figuring they'd be perfect for a weeknight. SP bought a ton of broccoli for our Sunday dinner so we had plenty leftover. We also had chicken thighs in the freezer, so it was time to try Skillet Chicken, Broccoli and Ziti.
This was a very simple meal to make and I absolutely loved that everything was cooked in the same pot. And the flavor was fantastic. The only changes I made were to leave out the sundried tomatoes because SP isn't a fan and sub Pecorino for the Asiago.
Since ATK is a paid site, here's the recipe (with my changes in parentheses).
Skillet Chicken, Broccoli, Ziti, and Asiago (Pecorino) Cheese
America's Test Kitchen
1 pound boneless, skinless chicken breasts (or thighs) cut into 1-inch squares
salt and ground black pepper
2 tablespoons olive oil
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti
2 3/4 cups water
1 2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse (I left these out)
1/2 cup heavy cream
1/2 cup grated Asiago (pecorino) cheese, plus extra for serving
1 tablespoon fresh lemon juice (1/2 a lemon)
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet (I used a large, stainless steel pot) 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.
2. 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.
3. 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, 12to 15 minutes.
4. 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, 5 minutes.
5. 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.