Restaurant Style Chicken Broccoli Ziti
{(rater>id=100|name=Restaurant Style Chicken Broccoli Ziti|type=rate|headline=off)}
Preheat: ° | Yield: servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 1.5 lb boneless chicken, cut into bite size pieces (breast or tenders)
- 2 T cornstarch
- 1 tsp salt
- 1/2 tsp black pepper, freshly cracked
- 3 T butter, ,divided
- 1 T olive oil
- 2 garlic cloves, minced
- 2/3 C heavy cream
- 1/2 C chicken stock
- 1/2 C white wine
- 1.5 lb broccoli, cut into florets
- 1/2 C Parmesan cheese, freshly grated
- 1 lb ziti or other tube pasta
Directions
- Bring large pot of water to boil. Season generously with salt and add pasta. During last 4 minutes of cooking, add broccoli to pot. Drain - reserve ½ C cooking water and set aside. Return pasta and broccoli back to pot.
- Season cornstarch with salt and pepper. Toss the chicken in the cornstarch.
- Heat oil and 1 T butter over medium/high heat. Add chicken (work in batches as to not overcrowd the pan) and cook a few minutes until browned, turn over and brown the other side. Remove chicken from pan and set aside on a plate. Repeat until chicken is all browned.
- Return pan back to burner. Pour in wine and stock and allow to reduce by about half (should take about 5 minutes), stirring to loosen the brown bits from bottom of pan (they're full of flavor). Add garlic, cook 1-2 minutes.
- Return chicken back to pan and allow the chicken to cook through, another 4-5 minutes. Stir in heavy cream and reduce heat to medium low, cook about 2 minutes.
- Pour chicken cream sauce into pot with pasta and broccoli. Stir in cheese. If sauce seems to thick, add reserved cooking water a little at a time. Add remaining 2 T butter and mix well before serving.
- Serve with additional cheese
Notes
You could leave a comment if you were logged in.