Skillet Pasta with Chicken

On those busy nights, don't you just long for a simple meal without the mess? Rather than microwaving something prepared from the freezer, give this recipe from Cook's Country a try. This would also be delicious with asparagus. I've omitted the roasted red peppers to make it more kid friendly.

Skillet Pasta with Chicken

1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
3 tablespoons butter or extra virgin olive oil
1 onion, minced or grated
1/4 teaspoon dried oregano
3 garlic gloves, minced
8 oz. (2 1/2 cups) uncooked tubular pasta, such as ziti or rigatoni
2 cups low-sodium chicken broth
1 cup milk
1 lb. broccoli crowns, cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Season the chicken with salt and pepper. Heat one tablespoon of the butter or olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink. Set aside.

Add the onion, oregano and remaining butter or olive oil to the pan. Saute the onion until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 to 30 seconds.

Pour in the ziti, covering with chicken broth and milk. Bring to a simmer, then reduce heat to medium low. Stir in the broccoli and cook about 8 minutes, until bright green and still a little crunchy.

Stir in the chicken and any accumulated juices. Continue to cook mixture until pasta is al dente and broccoli is tender. Serve with grated Parmesan.