Skillet Ziti with Chicken and Broccoli Recipe

4 15 19
Skillet Ziti with Chicken and Broccoli Recipe
Skillet Ziti with Chicken and Broccoli Recipe photo by Taste of Home
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Skillet Ziti with Chicken and Broccoli Recipe

Read Reviews
4 15 19
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as Skillet Ziti with Chicken and Broccoli in Simple & Delicious February/March 2011, p30

Nutritional Facts

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

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  • 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
  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.
Originally published as Skillet Ziti with Chicken and Broccoli in Simple & Delicious February/March 2011, p30

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Reviews forSkillet Ziti with Chicken and Broccoli

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MY REVIEW
hotchef1 User ID: 5737283 282209
Reviewed Jan. 16, 2018

"First time cooking macaroni in the sauce, won't be the last. The garlic was a nice touch."

MY REVIEW
katecrid47 User ID: 7098019 279719
Reviewed Dec. 21, 2017

"This was good. Only a four because it was a little too thin of a sauce for me. It had good flavor though and would make again with a few tweaks."

MY REVIEW
EmmaGsMom User ID: 2799797 212344
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 User ID: 6410537 177616
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 User ID: 2484648 194595
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 User ID: 6481515 183518
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 User ID: 6073749 110164
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 User ID: 5785042 123353
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 User ID: 5681141 149766
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 User ID: 1479098 193619
Reviewed Apr. 26, 2011

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

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