Chicken, Ziti, and Broccoli

 

 

Strangely, after cooking for so many years, I think this was the first time I have ever made chicken, ziti, and broccoli.  I think I have put it off because every time I have eaten it (usually at a catered event, not by choice) I have found it extremely oily and bland.  However, because so many people seem to love it, I figured it deserved a shot.  After all, it is an easy hearty dish that is perfect for reheating individual portions.  And it contains broccoli.  And chicken.  And pasta.  Bing, bang, boom–all virtues in my book.

So I gave this a chance, and it is delicious.  I hardly ever cook with butter*, but I abided as it is only 2 tablespoons across the entire dish. The sauce is flavorful and a slightly creamy, though not rich.  The chicken pieces were tender, moist, and tasty.  The dish was by no means oily.  I am so happy I tried it out.  I think this is a great weeknight and crowd pleasing supper!

*Notice I said cook with butter–I bake with it all of the time!

Chicken, Ziti, and Broccoli:

  • 1 pound of ziti or rigatoni
  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
  • 4-8 cloves of garlic, minced (Note–I always use way more garlic than a recipe suggests.  Use what is right for your taste.)
  • 1/2 cup dry white wine
  • 1 cup of chicken stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 tablespoons (or up to 3/4 cup) grated cheese (a combination of romano + mozzarella works well)
  • 2 cups of broccoli florets
  • 2 sprigs parsley, finely chopped

Boil the ziti.

In a large saute pan or Dutch oven, heat the olive oil.  Add the chicken pieces and saute until brown on all sides.  Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.

In a separate small saucepan, melt the butter. Add the flour and mix until a sandy consistency. (This is a roux.)   Add this flour mixture to the chicken/garlic/liquid. Stir well to avoid lumps. Add the grated cheese and broccoli.  Let it cook until the broccoli is tender (not mushy).

Sprinkle with fresh parsley. Season to taste with salt and pepper.

Drain ziti and pour into a 9×13 dish. Pour chicken/broccoli on top and mix carefully.

Adapted from Assaggio’s Recipe found here.

19 Responses

  1. Yummy!!! One of my favorites! :)

  2. You have no idea how much I want some of this right now! And my 13 year old daughter walked by and said “Hey, are we having that for dinner? CAN we have that for dinner?”
    So it goes on the grocery list. Thanks for sharing!

  3. Thanks so much for this recipe! We made it for dinner tonight and it was great. In all my years of cooking, I’d never bothered to try it either but am so glad I did!

  4. Mary,
    I tried your Chicken, Broccoli and Ziti dish- it was very easy and very tasty. Thanks – I will enjoy trying more of your recipes.

  5. Thanks Ruth! I am glad it came out well!

  6. I am not a wine drinker, Have no idea of what kind to use, what can I use instead?

  7. Karen–Any dry white, like Chardonnay or Pinot Grigio, works well!

  8. Just wondering how much pasta you used? Thanks!

  9. Julie–Sorry for the confusion. It is one pound of pasta. I have updated the recipe. Thank you! :-)

  10. Mary – great recipe..

  11. Awesome recipe! I made this tonight for the wife and kids and they loved it! Very easy to make, quick…lots of flavor.

  12. I used gluten free penne pasta and gluten free baking mix instead of the flour. It was delicious!!

  13. I want to make this for a crowd….25-30 people. How many does your recipe serve?

  14. This is a fabulous recipe and my mother used to make a version of this as well. One quick question, the chicken became a bit overcooked while in the saute pan. How can I avoid overcooking the chicken? I did follow your recipe and cut the chicken into bite-sized pieces.

  15. I was just wondering what we could use in place of the white wine because I want to cool this but I’m only 15….

  16. What a delicious dish. Made for the first time tonight with my husband and we are adding this to our dinner favorites. We added 1/2 a shallot and mushrooms to the dish and it was amazing!

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