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Pasta with Chicken, Broccoli, and Sun-dried Tomatoes
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Cook's Illustrated
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1. Ingredients
- 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
- Table salt
- 6 medium cloves garlic, minced or pressed through garlic press
- 1/4 teaspoon red pepper flakes
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 1/2 pounds broccoli, florets trimmed into 1-inch pieces, stems discarded
- 1/2 pound penne pasta , ziti, cavatappi, or campanelle
- 2 ounces grated Asiago cheese, plus extra for serving
- 1 (8 ounce) jar oil-packed sun-dried tomatoes, rinsed, patted dry, and cut into 1/4-inch strips
- 1 tablespoon minced fresh parsley leaves
- Ground black pepper
- 1 lemon, cut into wedges (optional)
Nutrition Info
Per Serving
- Calories: 746 kcal
- Carbohydrates: 72 g
- Dietary Fiber: 12 g
- Fat: 31 g
- Protein: 42 g
- Sugars: 8 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Bring 4 quarts water to rolling boil, covered, in stockpot.
- 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.
- 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.
- 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.
- 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.
Yield: 4 servings
3. Still Hungry?
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.
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Most Helpful Reviews
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Awesome flavor
DBB - November 5, 2007 06:53:27 AM PSTI replaced chicken broth with low sodium vegetables broth. I reckon it did not change the original flavor that much, and still my whole family loved it.
Cannot wait to try it again once more.
Thanks5 of 6 found this review helpful.
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Delishhhh !
GA-FL girl - June 26, 2008 09:54:23 PM PSTThis is a tasty dish to serve to company--simple but a nice presentation. However, in the future, I would either cut back on the sun dried tomatoes or cut them a bit smaller as they have a tendency to dominate the flavors in the dish. Asiago is the key--lots of freshly grated Asiago cheese.
2 of 2 found this review helpful.
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COULD BE BETTER
raven_6685 - April 15, 2009 02:53:37 PM PSTThis is great but try using fresh tomatoes that u soaked yourself.
the morning u plan on making hte dish cut up some tomatos and throw them in oil with some salt and black pepper, add a little bit of that wine for some extra kick as well.
Also swansons shelf stable chicken broth is better for you and has all the taste.
adding some swiss cheese really takes this dish above the cookbook. and 2oz isn\\\'t enough cheese for a hamburger even LOAD IT UP! 2 cups of asiago and 1 cup swiss.
you won\\\'t regret it.1 of 1 found this review helpful.
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Yumm-O!
Mrs. Carrera - November 1, 2008 05:36:05 PM PSTA for sure keeper and will make again. Made a few alterations. Added canned mushrooms and artichoke hearts. Used frozen broccoli instead of fresh since it\'s what I had on hand. Couldn\'t find sun dried tomatoes in oil, so I used dried. All in all worked out terrific. Next time I think I\'ll use fresh broccoli instead, as I like a firmer and crunchier texture, the frozen got a little mushy. I also doubled the recipe to make sure I had leftovers. Hubby was very happy!! Please try, you wont be disappoined!!
1 of 1 found this review helpful.
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72 g carbs? You have to be kidding!
JD_in_FL - August 24, 2009 10:59:29 AM PSTYou are better off with a Hardy\\'s Thickburger or everything off the McDonald\\'s menu if you are going to eat something like this that has 72 grams of carbohydrates per serving!
If you are going to fix things like this, at least substitute Dreamfield\\'s pasta instead. It has only a net carbs of 5 grams per serving of digestible carbs.
I\\'m not preaching low carb or no carb, but every recipe like this can benefit from lower and un-needed carbs. If you are running a marathon tomorrow, feel free to endulge. Otherwise, the rest of us can lower those carbs a little.Was this review helpful to you? Yes - No Report Abuse
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