Preparations- Cut the chicken in regular sized pieces, dice the onion and mince the garlic.
(As you can see, I've added the ingredients in grams and mililiters. For the English usage of quantity see the original link.)
Heat 2 Tbsp. oil in a large pan or pot. Season chicken with salt and pepper and add to pan in a single layer. Cook until most of the pink is cooked through and the outside is browned. Transfer to a plate and set aside.
Add remaining 1 Tbsp oil to pan. Add onion and 1/2 tsp. salt and cook on medium-high until the onion is softened. Stir in the garlic, oregano, and pepper flakes and cook for about 30 seconds.
Add the pasta, 3 cups of water and the chicken broth. Bring to a boil over high heat and cook until the liquid is very thick (syrupy) and almost completely absorbed, stirring occasionally.
Add the broccoli, sun-dried tomatoes and remaining 1-1/4 cups water. Cover, reduce heat to medium and cook until the broccoli turns bright green and is about tender, 2-3 minutes. Uncover and turn the heat back up to medium-high. Stir in the cream, parmesan and the reserved chicken and simmer uncovered until the sauce is thickened and chicken is heated through.
Cooking times may vary. Look what works best for you. Make sure that after you have added the broccoli you don't cook it for too long so you pasta will become too soft or mushy.
Turn off the heat and stir in lemon juice. Season with salt and pepper as needed. Serve in bowls with a sprinkle of parmesan on the top. Enjoy!
Originally Submitted
3/17/2015
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