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Skillet Ziti with Chicken and Broccoli

 Skillet Ziti with Chicken and Broccoli
“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
4 ServingsPrep/Total Time: 30 min.


  • 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;

2 of 2

Skillet Ziti with Chicken and Broccoli (continued)

Directions (continued)

  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.