Ziti With Chicken and Broccoli

Ingredients

• 2 skinless boneless chicken breasts, about 1 pound
• 1 bunch broccoli, about 1 1/4 pounds
• Salt to taste
• ¾ pound cut ziti
• 2 tablespoons olive oil
• Freshly ground pepper to taste
• 1 tablespoon finely chopped garlic
• 3 red ripe tomatoes, about 1 pound, peeled and cut into 1/2-inch cubes
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• ⅛ teaspoon red hot pepper flakes, optional
• ¾ cup heavy cream
• 4 tablespoons coarsely chopped Italian parsley
• 4 tablespoons grated Parmesan or pecorino cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    855 calories; 39 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 80 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 46 grams protein; 143 milligrams cholesterol; 410 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
2. Cut the broccoli into florets, peel the stems and cut them into thin slices.
3. Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
4. Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
5. Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
6. Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.

20 minutes