Pasta with Chicken, Broccoli, and Sun-Dried Tomatoes
The true spirit of Italian pasta dishes, straight from the old country. No heavy sauces or anything like that.
- 1 pound of pasta
- Olive oil
- 1 pound of boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 6 cloves of garlic, minced
- 6 ounces of sun-dried tomatoes, sliced (pat dry if packed in oil)
- 1/2 tsp of red pepper flakes
- 1/2 cup of chicken broth
- 1/2 cup of dry white wine
- 1 shot (1 to 1.5 oz) of dry sherry
- 2 tbsp of basil
- 1 tbsp of oregano
- 1 bag (1 pound) of frozen broccoli, defrosted
- Salt and pepper to taste
- In a stock pot, fill halfway with water and add in 4 tbsp of olive oil and 2 tbsp of salt. Bring this mixture to boil.
- Place pasta into boiling water and cook until al dente. Drain out the water and set aside the pasta.
- Heat up 2 tbsp of olive oil in stock pot on high heat. Season chicken breasts with salt and pepper.
- Place chicken in pan and sear each side (3-5 min per side). Set chicken aside.
- In the same pot, heat up two more tbsp of olive oil on medium heat.
- Place onion, garlic, sun-dried tomatoes, and red pepper flakes into the oil. Cook until the onions begin to soften.
- Cut the seared chicken breasts into slices and add them into the pot.
- Stir in the chicken broth, wine, sherry, basil, and oregano.
- Bring the liquids to a boil and then turn down heat to medium-low. Simmer and stir occasionally until the liquids thicken and the chicken is done.
- Place the broccoli into the pot and allow it to become heated.
- Add in the pasta and stir to fully mix all ingredients together.
I did not specify what pasta to use because it’s up to you. I used spaghetti, but rotini, linguini, shells, or whatever pasta you like will work here.
When cooking the broccoli, wait until it’s as soft as you like before adding the pasta. I like mine more crunchy, but others like theirs soft.
If you want to make the meal “fancier” then you can cook the broccoli separate, and keep the pasta, chicken, broccoli, and sauce all separate…then assemble each dish as you see fit. I personally just like to mix it all together and let the flavors meld on one another.
You can variate any which way you like. Seriously. The best aspect of pasta is you can play around with ingredients and make it your own. Try using roasted red peppers as opposed to the tomatoes, or spinach instead of the broccoli.
Top the dish with your favorite grated dry Italian cheese. Have some nice fresh lightly toasted bread nearby and maybe a nice glass of your favorite red wine.