Skillet Ziti with Chicken and Broccoli Recipe
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1/2 teaspoon pepper
- 1/4 teaspoon salt, divided
- 2 tablespoons butter, divided
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 2 cups reduced-sodium chicken broth
- 1 cup fat-free milk
- 2-1/2 cups uncooked ziti
- 1 bunch broccoli, cut into florets
- 1 cup julienned roasted sweet red peppers
- 1/2 cup grated Parmesan cheese
- Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
- In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking.
- Return chicken to skillet; heat through. Sprinkle with cheese. Yield: 4 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Skillet Ziti with Chicken and Broccoli(13)
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I made this tonight and eliminated the onions and red peppers, added juice of a whole lemon and used 1 cup milk and 1 1/2 cups heavy cream! It was a HUGE hit! My 7 year old gave it a 10 out of 10! Its definitely a keeper!
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!
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.
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.
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.
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