- 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.
Reviews forSkillet Ziti with Chicken and Broccoli
"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!"
"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."
"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!"
"Yum! This was really good. I would definitely add olives at the last minute next time!!!"
"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."
"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."