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Skillet Ziti with Chicken and Broccoli Recipe

Skillet Ziti with Chicken and Broccoli Recipe

“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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Return chicken to skillet; heat through. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

2 cup: 528 calories, 13g fat (6g saturated fat), 88mg cholesterol, 975mg sodium, 60g carbohydrate (12g sugars, 7g fiber), 43g protein .

Reviews for Skillet Ziti with Chicken and Broccoli

Sort By :
MY REVIEW
EmmaGsMom
Reviewed Nov. 11, 2013

"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!"

MY REVIEW
kcc1108
Reviewed Apr. 17, 2012

"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!"

MY REVIEW
melee50
Reviewed Feb. 10, 2012

"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."

MY REVIEW
NicSchick
Reviewed Feb. 9, 2012

"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."

MY REVIEW
rwfp
Reviewed Feb. 8, 2012

"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."

MY REVIEW
kreinkers54
Reviewed Feb. 8, 2012

"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!"

MY REVIEW
Shirl-Girl
Reviewed Aug. 15, 2011

"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!!"

MY REVIEW
Neishatipon
Reviewed Apr. 26, 2011

"Yum! This was really good. I would definitely add olives at the last minute next time!!!"

MY REVIEW
dschultz01
Reviewed Apr. 10, 2011

"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."

MY REVIEW
keatinkp
Reviewed Apr. 8, 2011

"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."

MY REVIEW
Punkyjoe81
Reviewed Mar. 7, 2011

"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!"

MY REVIEW
scrapo
Reviewed Feb. 21, 2011

"This was okay. It seemed to take alot longer to cook the pasta then the recipe stated (could be because I was using whole wheat pasta) but b/c of this I had to add an extra cup of broth as well as additional milk."

MY REVIEW
enghofer
Reviewed Feb. 13, 2011

"I like that you don't have to cook the pasta separately."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.