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Pasta with Chicken and Broccoli




Source of Recipe


Christopher Kimball Editor, Cook's Illustrated


Recipe Introduction


Cook's note: Use the Zyliss garlic press if you want to make short
work of the three garlic cloves in this recipe. A healthy amount of
salt and pepper are essential to make this dish flavorful.




Recipe Link: www.cooksillustrated.com.

List of Ingredients





3 Tbsp. olive oil
2 Tbsp. butter
2 boneless, skinless chicken
breast halves (one whole) cut
into bite-sized pieces
1 Tbsp. salt plus additional salt
for seasoning the chicken
Freshly ground black pepper
3 cloves garlic, minced or
pressed
1 cup white wine
2 cups low-sodium chicken
broth, such as Swanson's
1 lb. penne, ziti, rigatoni, or other
similar-sized pasta
1/2 lb. broccoli florets, about 3
cups
1 Tbsp. lemon juice
Freshly grated Parmesan cheese


Recipe




1. Heat one tablespoon each olive oil and butter in a large skillet
over medium- high heat. Liberally season chicken pieces with salt and
freshly ground pepper. Add chicken to the skillet and cook, turning
frequently, until deep golden brown, about 8 minutes. Remove and set
aside. Reduce heat to medium low. Meanwhile, bring 4 quarts of water
to a boil in a large pot.

2. Add garlic to skillet and cook until fragrant, about 30 seconds.
Add wine and scrape up brown bits stuck to the bottom of the pan,
using a wooden spoon or spatula. Boil until wine is reduced by three-
fourths, about 1 minute. Add chicken stock, increase heat to medium
high and boil until a wooden spoon leaves a trail on the bottom of
the pan and liquid is amber colored and slightly thickened, about 5
minutes.

(At this point the sauce can be held with the heat extinguished until
pasta is ready.) Once water has reached a rolling boil, add 1
tablespoon salt and pasta and cook until pasta is 5 minutes shy of al
dente package directions. (The cooking times will vary depending on
the brand and shape of the pasta.) Add the broccoli florets to the
pasta pot and continue cooking for 3 minutes longer. Once cooked,
drain pasta and broccoli and add to the skillet set over medium heat.
Add the browned chicken pieces back to the skillet along with the
lemon juice and remaining two tablespoons olive oil and tablespoon
butter. Saute for two minutes, stirring gently. Adjust seasonings,
adding salt to taste if necessary. Serve immediately with freshly
grated Parmesan cheese and plenty of ground black pepper.

Serves 4 to 6.