Skillet Ziti with Chicken and Broccoli

It's been a long time since I've posted, so I thought I would celebrate my return with the recipe for one of our favorite meals. If there's one thing we love after a long day, it's a delicious dinner that can be cooked in one pot with leftovers to boot. This dinner answers all of those calls. 

Skillet Ziti with Chicken and Broccoli
*adapted from America's Test Kitchen Family Cookbook*

1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
2 T. unsalted butter
1 onion, minced
1/4 t. red pepper flakes
1/8 t. dried oregano
3 garlic cloves, minced
2 C. uncooked ziti
2 1/2 C. chicken broth
1/2 C. heavy cream
1 bunch broccoli, florets cut into 1-inch pieces
1 C. oil-packed sun-dried tomatoes, sliced 1/4-inch thick
1/2 C. Parmesan cheese, grated
2 T. fresh lemon juice

Pat the chicken dry, then season with salt and pepper. Heat 12-inch skillet with oil, add the chicken, and cook until lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl. 

Melt 1 T. butter in the skillet. Add onion, red pepper flakes, oregano, and 1/2 t. salt. Cook until the onion is softened. Stir in the garlic and cook until fragrant, about 15 seconds. 

Sprinkle the ziti evenly into the skillet. Pour broth and cream over the ziti and cover. Bring to a boil and simmer for 5 minutes. 

Reduce heat and stir in the broccoli and sun-dried tomatoes. Cover and continue to simmer, stirring occasionally, until the broccoli turns bright green, about 8 minutes. 

Stir in the chicken and any accumulated juices. Cover and continue to simmer until the chicken is cooked through, about 3 more minutes. 

Stir in the remaining 1 T. butter, the Parmesan cheese, and the lemon juice. Season with salt and pepper to taste. Enjoy!