Skillet Chicken Broccoli Ziti And Asiago Cheese Recipes

SKILLET CHICKEN, BROCCOLI, ZITI, AND ASIAGO CHEESE

Steps:

• Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Add the chicken pieces in a single layer and cook for 1 minute without stirring.
• Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
• Transfer the chicken to a clean bowl and set aside.
• Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
• Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes.
• Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
• Add the ziti, 2 cups of the water, and the broth.
• Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
• Add the broccoli and the remaining 3/4 cup water.
• Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
• Uncover and return the heat to high.
• Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
• Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.
• Serve.

SKILLET CHICKEN WITH BROCCOLI, ZITI & ASIAGO CHEESE RECIPE - (4.5/5)

Steps:

• Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

SKILLET ZITI WITH CHICKEN AND BROCCOLI

Steps:

• 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.

SKILLET CHICKEN WITH BROCCOLI, ZITI AND ASIAGO CHEESE

Steps:

• Season the chicken with salt and pepper. Heat 1 Tablespoon of the oil in a 12-inch nonstick skiller over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring.
• Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 minutes longer. Transfer the chicken to a clean bowl and set aside.
• Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet ot medium-high heat and cook, stirring often, until the onion is softened, 2-5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
• Add the ziti, 2 cups water and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes.
• Addd the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook untl the broccoli turns bright green and is almost tender, 3-5 minutes.
• Uncover and return the heat to high. Stir in the cream Asiago, and reserved chicken with any accumulated juices, and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO

Steps:

• Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
• Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
• Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
• Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
• Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
• If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.

ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
• Cut the broccoli into florets, peel the stems and cut them into thin slices.
• Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
• Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
• Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.

CAPONE'S CHICKEN, BROCCOLI AND ZITI

Steps:

• If using fresh broccoli, blanch it first in boiling, salted water for 1 minute. Drain and let cool before using. Thaw frozen broccoli before using.
• In a saute pan over medium high heat, melt the butter. Add the chicken and saute, turning, until it browns on all sides. Add the garlic, broccoli and chicken stock. Let simmer 8-10 minutes. Add the pasta and toss.

SKILLET ZITI WITH CHICKEN & BROCCOLI

Steps:

• Season chicken with salt and pepper.
• Melt 1 tbs butter in 12-inch skillet over medium heat. Add chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer chicken to a bowl.
• Add 1 more tbs butter, onion, red pepper flakes, oregano, & 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
• Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer about 5-10 minutes or till al dente (original recipe advised to cook pasta for only two minutes, I found this to be not long enough).
• Reduce heat to medium low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the past begins to soften and the broccoli turns bright green, about 8 minutes. (If the sauce reduces too much you could add more milk and broth).
• Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
• Stir in the remaining 1 tbs butter, Parmesan, and lemon juice. Season with salt and pepper to taste.

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
• Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
• Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
• Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
• If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.