Chicken with Farfalle, broccoli & cheese

Skillet Chicken with Farfalle pasta, Broccoli, & Parmesan Cheese

This serves 4-6. If you don't want to make as much, scale down the amounts in the recipe.**

2-3 boneless, skinless chicken breasts or 6 chicken thighs, cut into 1-inch squares

Table salt and ground black pepper

3 tablespoons olive oil

1 medium onion, minced

4 medium cloves garlic, minced

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

12 ounces UNCOOKED Farfalle or whatever kind of pasta you desire

4 1/4 cups water

2 1/2 cups low-sodium chicken broth

4-5 cups broccoli florets (I used 1 package of steam in the bag broccoli and cooked ½ the amount of time on package)

1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse

3/4 cup heavy cream

3/4 cup grated parmesan cheese

1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper.

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.

Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 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 UNCOOKED pasta, 3 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, stirring occasionally.

Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water.

Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.

Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.

Off the heat, stir in the lemon juice and season with salt and pepper to taste.

This wonderful fast & easy recipe is from My Kitchen Chef