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Categories:
chicken breasts broccoli salt olive oil freshly ground pepper garlic red ripe tomatoes fresh rosemary fresh oregano red hot pepper heavy cream Italian parsley Pecorino cheese
Viewed: 46 - Published at: a year agoIngredients
- 2 skinless boneless chicken breasts, about 1 pound
- 1 bunch broccoli, about 1 1/4 pounds
- Salt to taste
- 3/4 pound cut ziti
- 2 tablespoons olive oil
- Freshly ground pepper to taste
- 1 tablespoon finely chopped garlic
- 3 red ripe tomatoes, about 1 pound, peeled and cut into 1/2-inch cubes
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried
- 18 teaspoon red hot pepper flakes, optional
- 3/4 cup heavy cream
- 4 tablespoons coarsely chopped Italian parsley
- 4 tablespoons grated Parmesan or pecorino cheese
Method
- 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.
