Skillet Penne with Chicken and Broccoli

The Mister and I eat a lot of chicken. He recently had a physical and his cholesterol was on the high end of normal, so we try keep the red meat to once a week or less.

The problem is, we eat chicken so often, I feel like I'm running out of new and interesting ways to cook it. Which I know is absolutely not true, given the millions of recipes out there, I just tend toward the lazy side and don't feel like sifting through all the possibilities.

I started my search at the blogs I follow, checking out their chicken main dishes. This one from A Taste of Home Cooking (the host blog of the swaps in which I participate) seemed quick and easy, and baby-friendly if I omitted the wine. The blogger mentioned the sauce being particularly thin, so I thought omitting the wine without replacing it would help.

The sauce was still thin — I'll probably cut the water to 1 cup, and put the wine back in next time. But the meal was flavorful, even a tad spicy. I love the combination of chicken, broccoli and pasta, and this one-pot dish makes for an easy weeknight meal.

Skillet Penne with Chicken and Broccoli
Slightly adapted from A Taste of Home Cooking

Ingredients

1 pound boneless, skinless chicken breasts, sliced thin
Salt and pepper
2 tablespoons olive oil
1 yellow onion, chopped fine
2 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
2 ½ cups water
2 cups low-sodium chicken broth
8 ounces penne
8 ounces coarsely chopped broccoli florets (thawed if frozen)
2 ounces Parmesan cheese, grated, plus extra for serving

Directions

Pat the chicken with paper towel to dry, then season to taste with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet set over medium-high heat, and saute the chicken until beginning to brown (about 2 minutes on the first side, then a minute on the second side), until almost cooked through. Transfer to a plate, and tent with foil to keep warm.
Reduce the heat under the skillet to medium, and add the remaining tablespoon of oil to the skillet. Add the onion and ½ teaspoon of salt to the skillet. Cook about 5 to 7 minutes, until the onions are soft.
Add the garlic, red pepper flakes and oregano to the skillet, and stir for about 30 seconds.
Stir in the water, chicken broth, and penne. Increase the heat to medium-high, and bring the liquid to a simmer. Cook, stirring often, until the pasta is tender but still firm, about 10 minutes.
Add the broccoli and chicken to the skillet, and cook until penne is al dente, chicken is cooked through and sauce starts to thicken, about another 3 to 4 minutes. Stir in Parmesan cheese, and season to taste with salt and pepper.