We ALL really love this recipe.
Chicken, Broccoli, Penne and Asiago Cheese Skillet
1 lb. boneless, skinless chicken breasts, cut into 1-inch squares
2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking)
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced (about 1 tbsp.)
1/4 tsp. dried oregano
1/8 tsp. red pepper flakes
8 oz. ziti or penne (2 /12 cups)
3 c. water
2 c. low-sodium chicken broth
3-4 c. broccoli florets
1/4 c. sun-dried tomatoes in oil, rinsed and chopped coarse (I found mine at the deli in the olive bar - got just enough for the recipe)
1/2 c. heavy cream or half & half
1 oz. grated Asiago cheese (1/2 cup), plus extra for serving (or Parmesan, but Asiago is better)
1 tbsp. fresh lemon juice
Salt and ground black pepper
Season the chicken with salt and pepper. Heat 1 tbsp. oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 1-2 minutes without stirring. Stir the chicken and continue to cook until chicken is no longer pink and lightly browned around the edges, 2-3 minutes longer. Transfer the chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
Add the pasta, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. Add the broccoli, sun-dried tomatoes, and the remaining cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
Uncover and return the heat to medium-high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve with more grated Asiago if you like.