Monday, October 5, 2015

One Skillet Chicken and Parmesan Pasta


Oh, Monday.  Every weekend, I know you'll greet me after Sunday bids adieu, but in my 30 years on this earth I still haven't gotten the hang of you.  Dragging myself out of bed bleary-eyed and one snooze button too many, I struggle to get through the day because I just couldn't convince myself to let Sunday go and just.go.to.bed.already.  Luckily, at the end of the day I can turn to a super-simple, comforting pasta like this one to soothe my Monday blues.

This trend of one-pot / single skillet / one sheet pan recipes is really pretty awesome for weeknight dinners.  Pinterest is overflowing with recipe ideas that can make it to the table in a half hour or less, and to only have a single pot and spoon to clean afterwards? That sounds pretty genius to me.  I adapted several recipes to get to this dish, with sautéed chicken, lots of broccoli, and pasta all bathed in a creamy, garlic-y Parmesan cheese sauce.  And as an added bonus, the sauce just so happens to be a lot lighter than your typical cream sauces.

Someday I will vanquish Mondays.  Someday I will be that person who walks into the office 5 minutes early, perfectly polished and ready to rock.  But for now, I have pasta.


One Skillet Chicken and Parmesan Pasta
Serves 4
Click here for printable recipe

3/4 lb. boneless, skinless chicken breasts or thighs
3 T. butter, divided
2 - 4 cloves garlic, depending on your taste - I love garlic and used all 4
1 2/3 c. chicken stock, plus more if needed
1 1/2 c. milk
8 oz. uncooked rotini or other pasta
1 1/2 c. broccoli florets (I used fresh, but frozen works too)
1/3 c. finely shredded Parmesan cheese
Salt & Pepper

Cut the chicken into bite-sized pieces.  Heat a 12" skillet over medium heat.  Add 1 tablespoon butter to the skillet, once it foams add in the chicken and season with 1/2 t. salt and 1/4 t. pepper.  Cook until cooked through and golden brown.  Transfer the chicken to a plate (I used a paper plate, one less dish to wash!) and set aside.

In the same skilled add remaining 2 T. butter.  When foaming, add garlic and cook 1 minute.  Add in chicken stock and milk and bring to a simmer.  Once simmering, add pasta and season with 1/2 t. salt and 1/2 t. pepper.  Turn the heat back to medium-low and simmer uncovered, stirring from time to time for 15 minutes.  Add in broccoli and cook for 3-5 minutes more, until broccoli is bright green and tender-crisp and pasta is cooked through.  Add the Parmesan cheese and stir until melted into the sauce.  If it gets too thick, add a splash of chicken stock and stir well.  Add the cooked chicken back to the skillet, stir and let heat through 1-2 minutes.

Serve immediately - if you've got extra Parmesan, it makes a lovely garnish.

2 comments:

  1. I'm not sure how I missed this when you posted it. This looks easy and delicious - right down my alley! I love all the ingredients in this and can't wait to try it.

    ReplyDelete
  2. I'm not sure how I missed this when you posted it. This looks easy and delicious - right down my alley! I love all the ingredients in this and can't wait to try it.

    ReplyDelete