Skillet Chicken With Broccoli Ziti Asiago Cheese Recipe 455 Food

SKILLET CHICKEN, BROCCOLI, ZITI, AND ASIAGO CHEESE

Steps:

• Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Add the chicken pieces in a single layer and cook for 1 minute without stirring.
• Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
• Transfer the chicken to a clean bowl and set aside.
• Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
• Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes.
• Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
• Add the ziti, 2 cups of the water, and the broth.
• Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
• Add the broccoli and the remaining 3/4 cup water.
• Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
• Uncover and return the heat to high.
• Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
• Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.
• Serve.

SKILLET CHICKEN WITH BROCCOLI, ZITI & ASIAGO CHEESE RECIPE - (4.5/5)

Steps:

• Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

SKILLET CHICKEN, BROCCOLI, PASTA AND ASIAGO

Steps:

• 1. Season chicken with salt and pepper. Heat 1 tbs. oil in skillet. Add chicken and cook until most pink has disappeared, stirring a few times. Remove chicken and put in a bowl, set aside. Do not drain.
• 2. Add other tbs of oil to pan and onion and 1/2 tsp salt. Stir often until onion is translucent and softened. Stir in garlic oregano and pepper flakes. Cook 30 seconds until fragrant.
• 3. Add pasta (I like ziti, penne or rigatoni) and 2 cups of water and the can of broth. Bring to a boil and continue to cook over high heat until liquid becomes thick and syrupy. It will almost be absorbed in 12-15 minutes.
• 4. Add broccoli, sundried tomatoes and final 3/4 cup of water. Cover and reduce heat to medium. Cook until broccoli is bright green and almost tender. 3-5 minutes.
• 5. Uncover and return to high heat. Stir in cream and 1/2 Asiago cheese and reserved chicken and juices. Simmer uncovered to cook chicken all the way through and thicken sauce. Roughly 2 minutes. Stir in fresh lemon juice and season with salt and pepper to taste.

SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO

Steps:

• Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
• Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
• Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
• Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
• Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
• If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.

SKILLET ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking., Return chicken to skillet; heat through. Sprinkle with cheese.

SKILLET ZITI WITH CHICKEN & BROCCOLI

Steps:

• Season chicken with salt and pepper.
• Melt 1 tbs butter in 12-inch skillet over medium heat. Add chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer chicken to a bowl.
• Add 1 more tbs butter, onion, red pepper flakes, oregano, & 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
• Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer about 5-10 minutes or till al dente (original recipe advised to cook pasta for only two minutes, I found this to be not long enough).
• Reduce heat to medium low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the past begins to soften and the broccoli turns bright green, about 8 minutes. (If the sauce reduces too much you could add more milk and broth).
• Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
• Stir in the remaining 1 tbs butter, Parmesan, and lemon juice. Season with salt and pepper to taste.

CHICKEN BROCCOLI ZITI BAKE

Steps:

• Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago, and melted butter in food processor until coarsely ground. Set aside.
• Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. Drain in colander and rinse under cold water until cool.
• Melt remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted.
• Microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained ziti into pot and season with salt and pepper. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. (Casserole can be assembled, minus bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
• Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
• Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
• Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
• If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.