"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pasta with Chicken, Broccoli, and Sun-Dried Tomatoes Recipe

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This recipe for Pasta with Chicken, Broccoli, and Sun-Dried Tomatoes, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Bukowick
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. unsalted butter
1 lb boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
1 small onion, chopped fine (about 1/3 cup)
Table salt
6 medium garlic cloves, minced or pressed through garlic press (about 2 tbsp.)
1/4 tsp. red pepper flakes
2 tsp. roughly chopped fresh thyme leaves
2 tsp. all-purpose flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (about 1 lbs.), florets trimmed into 1-inch pieces (about 6 cups), stems discarded
1/2 lb. penne, ziti, cavatappi, or campanelle
2 oz. finely grated Asiago cheese (1 cup), plus extra for serving
1 jar (7 to 8 oz.) oil-packed, sun-dried tomatoes, rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tbsp. minced fresh parsley leaves
Ground black pepper

Directions:
Directions:
Bring 4 quarts water to rolling boil, covered in stock pot. Meanwhile, heat 1 tbsp. butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer, cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl, set aside.

Return skillet to high heat and add 1 tbsp. butter; add onion and 1/4 tsp. salt and cook, stirring occasionally, until browned about edges, 2 or 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth, bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 cups, about 15 minutes.

While sauce simmers, add 1 tbsp. salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

Stir remaining 2 tbsp. butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through. Off heat, season to taste with pepper. Pour chicken and sauce mixture over pasta and add broccoli; turn gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago separately.

Personal Notes:
Personal Notes:
Use of broccoli stalks ruins this recipe. They must be removed and trashed. PAB

 

 

 

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