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“Here’s an elegant entree you’ll be proud to serve. It looks like you spent hours, but it’s so simple. I like to add a splash of lemon for a refreshing finishing touch.” —Tammy Diekemper, Marine, Illinois
This recipe is:
Quick
Nutritional Facts 2 cups equals 528 calories, 13 g fat (6 g saturated fat), 88 mg cholesterol, 975 mg sodium, 60 g carbohydrate, 7 g fiber, 43 g protein.
Originally published as Skillet Ziti with Chicken and Broccoli in Simple & Delicious February/March 2011, p30
Storing PastaI store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania
I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 17, 2012 by kcc1108
Seems to be tricky getting all the pasta to cook evenly in the skillet & cut the red pepper flakes by 1/2. Still very tasty!
Reviewed on Feb. 10, 2012 by melee50
When cooking pasta (and lots of other stuff) altitude must be considered. I live at 4700 ft and it takes longer to cook pasta, eggs, etc. Maybe this is the problem.
Reviewed on Feb. 09, 2012 by NicSchick
One star only because it tasted ok. It was a liquidy disgusting mess with over cooked broccoli at the end of the cooking time. Just gross. I can't even bear to serve this to my husband tonight. Choked down a bowl for myself and threw the rest away. What a waste. I am an experienced cook. This was not a beginner's mistake.
Reviewed on Feb. 08, 2012 by rwfp
I always pre-cook to al dente when it come to pasta being added to a skillet dish. Always comes out better. Otherwise I would make it again. PS - add Parmesan to broth and stir before adding chicken.
Reviewed on Feb. 08, 2012 by kreinkers54
This recipe is a family favorite! We have a hard time finding ziti in the store, so we make it with penne and it turns out great. You do have to cook it a bit longer than what it says, but really it's not that difficult to cook it until the pasta is done to your likeness. We also added in more broth and milk. Yum!! Love the flavor from the garlic and red pepper flakes!
Reviewed on Aug. 15, 2011 by Shirl-Girl
Yes, the pasta should cook longer (12ish minutes) and the sauce wasn't as creamy as I expected, but seriously - total family (and crowd?) pleaser. Moist, flavorful, 1-pot and EASY!!
Reviewed on Apr. 26, 2011 by Neishatipon
Yum! This was really good. I would definitely add olives at the last minute next time!!!
Reviewed on Apr. 10, 2011 by dschultz01
Made this last night and everyone loved it. I did use regular sodium broth. I also didn't think that there would be enough liquid to cook everything, so I added some more broth about halfway through the cooking time, but the sauce ended up too thin. I think it probably would have been fine if I had just left it. I might try just covering it next time while cooking.
Reviewed on Apr. 08, 2011 by keatinkp
A huge disappointment. Relatively simple but definitely not delicious. Edible is the best I can say about this. Started to make this recipe exactly as written, with the exception of slightly less red pepper because it was all I had. First: Ziti typically takes 9-10 minutes to cook al dente so 7-8 minutes is plain hard - it needs at least 11-12 minutes. Pasta also needs to be in liquid to cook, so this needed constant stirring to bring the pasta on top into contact with lkiquid (as in, there is not enough liquid to cook it in). Plan on 15 minutes minimum to get it all cooked. Tasted the "sauce" about 3/4 through the cooking time and it was totally underseasoned, and bland, bland, bland! Regular sodium broth would perhaps help that. Added more garlic, some edamane and snow peas for flavor. Not sure what the milk/chicken broth "sauce" was supposed to be but it was watery and bland. After it was finally cooked added three Italian cheeses (Parmesan, Romano, and Asiago) which saved it somewhat. Husband liked it with all of the last minute modifications. Adult daughter did not like the chicken cut into strips as it made it more difficult to eat. If you are going to put the chicken into the pan, cut into bite size chuncks. Better: make nice parmesan-crusted chicken breasts, cook the ziti and vegetables separately and make a real light alfredo or cheese sauce. When done top the pasta with the cooked vegetables, and sauce. Use as a side dish to the chicken.
Reviewed on Mar. 07, 2011 by Punkyjoe81
My family devoured this dish. I used extra chicken broth because we like our pasta pretty saucy, and substituted cream for the milk. My husband will make sure I prepare this again!
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