After a long, busy week and before a long, busy weekend; I wanted to make a substantial meal that Chuck and I could enjoy together. I found this recipe over on Celeste's blog and after tweaking it a bit came up with the meal that I was looking for.Asiago, Parmesan, and mozzarella can never go wrong.
This has a lot of steps and takes a bit more time than say, salsa chicken, but the end result is worth it. A light, garlicky sauce over a bright array of vegetables, chicken, and pasta!
Pasta with Chicken, Broccoli, and Sundried Tomatoes
adapted from Sugar & Spice
Makes 3-4 servings
1 pound boneless, skinless chicken breasts
kosher salt and coarse ground pepper
1 teaspoon plus one tablespoon extra virgin olive oil
1/2 medium yellow onion, chopped
4 ounces oil-packed sundried tomatoes, patted dry and sliced into 1/4 inch strips (you can buy them julienned)
5-6 medium garlic cloves, minced
pinch red pepper flakes
1/2 cup chicken broth
1/4 cup dry white wine
3/4 pound broccoli crowns, cut into one-inch pieces
8 ounces rotini pasta
2 tablespoon fresh basil, chopped
1/4-1/2 cup Asiago cheese, grated
Parmesan cheese, grated
Bring two quarts water to boil in medium saucepan for broccoli and pasta.
Pat chicken dry and season with salt and pepper. Heat 1 teaspoon of olive oil in large skillet over medium-high heat. Add chicken and cook until browned on first side, about 5 minutes. Flip chicken over and reduce to medium-low heat. Add 1/2 cup water and cover, continuing to cook until chicken is no longer pink, about 10 minutes. An instant read thermometer placed in the thickest part of the chicken should read about 160 degrees.
Pour off any water left in skillet and add onion, sundried tomatoes, garlic, red pepper flakes, 1 tablespoon olive oil, and pinch of salt. Turn heat to medium and cook until onions begin to soften, about 4 minutes.
Stir in broth and wine and continue to cook, covered, until tomatoes have softened, about 2 minutes. Remove lid and simmer on medium-low heat until mixture has thickened slightly, 3 to 5 minutes; cover and set aside.
broccoli to a large paper towel lined plate, set aside to cool.
al dente, about 6 minutes. Drain pasta, reserving about 1/4 cup of pasta water.
Gently stir chicken, broccoli, basil, and Asiago cheese into sauce mixture. Stir in pasta, adding pasta water if necessary to loosen sauce. Top with grated Parmesan cheese.