Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The
broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the
edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an
acceptable alternative.

Serves 4

4  tablespoons unsalted butter            
1  pound boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices            
1  small onion, chopped fine (about 2/3 cup)            
Salt            
6  cloves of garlic, minced or pressed through garlic press (about 2 tablespoons) 1/4  teaspoon red pepper flakes            
2    teaspoons fresh thyme leaves, roughly chopped            
2    teaspoons all-purpose flour            
1    cup dry white wine            
2    cups low-sodium chicken broth            
1    bunch of broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded            
1/2  pound penne, ziti, cavatappi, or campanelle            
2     ounces grated Asiago cheese (1 cup), plus extra for serving            
1     jar of oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)    
        
1     tablespoon minced fresh parsley leaves            
Ground black pepper            
1     lemon, cut into wedges (optional)          


1. Bring 4 quarts water to rolling boil, covered, in stockpot.

2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1
minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most,
but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer.
Transfer chicken to clean bowl; set aside.

3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring
occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring
constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium
and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15
minutes.

4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at
center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir
in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until
chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture
over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency.
Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
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