I used homemade pesto, chicken and broccoli just as you described. I also added Parmesan and a it of lemon juice at. Then, our beloved sun-dried tomatoes are rich in nutrients and they will add the sweetness and needed acidity to the sauce.

Ingredients of Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

  1. Prepare 4 tablespoons of unsalted butter.
  2. You need 1 pound of boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices.
  3. Prepare 1 of small onion, chopped fine (about 2/3 cup).
  4. It's of Table salt.
  5. You need 6 of medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons).
  6. It's 1/4 teaspoon of red pepper flakes.
  7. Prepare 2 teaspoons of chopped fresh thyme leaves.
  8. Prepare 2 teaspoons of all-purpose flour.
  9. You need 1 cup of dry white wine.
  10. You need 2 cups of low-sodium chicken broth.
  11. Prepare 1 bunch of broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded.
  12. It's 1/2 pound of penne pasta, ziti, cavatappi, or campanelle.
  13. Prepare 2 ounces of grated Asiago cheese (1 cup), plus extra for serving.
  14. Prepare 1 jar of oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup).
  15. You need 1 tablespoon of minced fresh parsley leaves.
  16. Prepare of Ground black pepper.

Pasta with Chicken, Broccoli, and Sun-dried Tomatoes step by step

  1. Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative..
  2. Bring 4 quarts water to rolling boil, covered, in stockpot..
  3. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside..
  4. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes..
  5. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot..
  6. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately..

And I am the oldest and have two younger brothers Mmmmm….this looks fantastic! I make a similar dish with chicken, but. Join Amy as she cooks Pan Seared Chicken with Broccoli & Sun Dried Tomato Pasta. This recipe starts with boneless, skinless chicken breasts that are lightly. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again.

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