Skillet Penne with Chicken and Broccoli
By America's Test KitchenPublished on September 11, 2013
Time
1 hour
Yield
Serves 4
Ingredients
1 pound boneless, skinless chicken breasts, trimmed and sliced thinSalt and pepper ¼ cup olive oil 1 onion, chopped fine6 garlic cloves, minced¼ teaspoon red pepper flakes ¼ teaspoon dried oregano ½ cup dry white wine 2 ½ cups water 2 cups low-sodium chicken broth 8 ounces (2 ½ cups) penne pasta 8 ounces broccoli florets, cut into 1-inch pieces2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
Before You Begin
Use a dry white wine, such as Sauvignon Blanc, for this recipe. Swanson Certified Organic Free-Range Chicken Broth is our taste-test winner.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken in single layer and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to bowl and cover to keep warm.
- Add 1 tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in wine and simmer until nearly evaporated, 1 to 2 minutes. Stir in water, broth, and penne. Increase heat to medium-high and bring to vigorous simmer. Cook, stirring often, until penne is just tender, about 12 minutes.
- Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes. Stir in chicken, along with any accumulated juice, and cook until warmed through, about 1 minute. Off heat, stir in remaining 2 tablespoons oil and Parmesan and season with salt and pepper to taste. Serve, passing extra Parmesan separately.
Time
1 hourYield
Serves 4Ingredients
1 pound boneless, skinless chicken breasts, trimmed and sliced thin
Salt and pepper
¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
½ cup dry white wine
2 ½ cups water
2 cups low-sodium chicken broth
8 ounces (2 ½ cups) penne pasta
8 ounces broccoli florets, cut into 1-inch pieces
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
Test Kitchen Techniques
Ingredients
1 pound boneless, skinless chicken breasts, trimmed and sliced thin
Salt and pepper
¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
½ cup dry white wine
2 ½ cups water
2 cups low-sodium chicken broth
8 ounces (2 ½ cups) penne pasta
8 ounces broccoli florets, cut into 1-inch pieces
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
Test Kitchen Techniques
Ingredients
1 pound boneless, skinless chicken breasts, trimmed and sliced thin
Salt and pepper
¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
½ cup dry white wine
2 ½ cups water
2 cups low-sodium chicken broth
8 ounces (2 ½ cups) penne pasta
8 ounces broccoli florets, cut into 1-inch pieces
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
Test Kitchen Techniques
Why This Recipe Works
To move this multiple-pot recipe to a single skillet, we brown the chicken, then set it aside while we sauté aromatics and built the sauce. Chicken broth and water, with a pile of minced garlic, red pepper flakes, and white wine, forms the base of the sauce and provides enough liquid for the pasta, and leaving the pan uncovered allows the flavors to intensify as the sauce reduces. For bright green yet tender broccoli, we add it to the pan when the pasta is almost ready. Parmesan cheese adds creaminess and rich, savory flavor.
Before You Begin
Use a dry white wine, such as Sauvignon Blanc, for this recipe. Swanson Certified Organic Free-Range Chicken Broth is our taste-test winner.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken in single layer and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to bowl and cover to keep warm.
- Add 1 tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in wine and simmer until nearly evaporated, 1 to 2 minutes. Stir in water, broth, and penne. Increase heat to medium-high and bring to vigorous simmer. Cook, stirring often, until penne is just tender, about 12 minutes.
- Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes. Stir in chicken, along with any accumulated juice, and cook until warmed through, about 1 minute. Off heat, stir in remaining 2 tablespoons oil and Parmesan and season with salt and pepper to taste. Serve, passing extra Parmesan separately.
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