Ziti with Chicken and Broccoli

March 19 at 9:31 pm Leave a comment

“This is one of those classic dishes that always finds its way onto Italian-American restaurant menus…”

I found this recipe in the Lund’s and Byerly’s Real Food magazine, where I always seem to find recipes that sound amazing but I’m too afraid to try. 🙂 This one didn’t look too intimidating, so we gave it a whirl tonight.

1/4 c olive oil
3 cloves garlic, crushed
1/2 lb broccoli florets (about 3 cups)
1/2 tsp salt
1/3 c white wine
1/2 c low-sodium chicken broth
2 1/2 c diced roast chicken (skin removed) and any juices
1 tsp chopped fresh thyme
1/2 c freshly grated Parmesan cheese
3/4 lb ziti

Boil pasta in a large pot for 10 minutes while everything else is cooking. Heat oil and garlic in a large skillet over medium heat, stirring, until garlic starts to brown (about 3 minutes). Add broccoli, raise heat to medium high, sprinkle with salt, and cook, stirring often, until broccoli turns dark green and starts to brown (about 2 minutes). Add wine and cook, stirring, until it almost completely reduces (aout 2 minutes). Add broth, chicken, and thyme, bring to a boil, cover, and cook until broccoli is crisp-tender and mixture is hot (about 3 minutes). Stir in half of the cheese and a generous sprinkling of black pepper. Remove from heat. When pasta is finished, drain and return to pot. Add chicken and broccoli and cook over medium heat, stirring, for 2 to 3 minutes to allow flavors to meld. Sprinkle with remaining cheese and serve.

We totally loved this dish! We made ours with a Chenin Blanc and substituted pre-cooked chicken breast. The ingredients work very well together to produce a light but flavorful result. I definitely recommend this as a fun-to-make, simple one-bowl meal.

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