Any Night of the Week Chicken, Pasta, and Broccoli
Source: www.food.com/recipe/any-night-of-the-week-chicken-pasta-and-broccoli-290637
Ingredients
- 2 tablespoons oil (for cooking)
- 2 boneless skinless chicken breasts
- 14 cup dried breadcrumbs
- 1 teaspoon garlic powder
- 1 tablespoon Italian spices (such as basil, thyme, oregano)
- 1 teaspoon chili powder
- 12 teaspoon seasoning salt
- 12 lb pasta (such as mezza rigatoni or shells, uncooked)
- 2 tablespoons olive oil, divided
- 12 cup onion, chopped
- 14 cup white wine
- 2 tablespoons balsamic vinegar
- 2 broccoli florets, cut into bite size pieces
- 14 cup water
- salt and pepper
- 14 cup fresh parmesan cheese, grated
Directions
- Heat cooking oil over medium high heat in large skillet with tall sides.
- On a plate combine breadcrumbs, garlic powder, italian seasonings, chili powder, and seasoning salt.
- Wash chicken breasts and dredge in breadcrumb/spice mixture until fully and evenly coated on both sides, adding more breadcrumbs if needed.
- Place chicken pieces in hot oil and cook on each side 6 minutes or until completely cooked through.
- Remove chicken from pan and set aside 15 minutes, then chop into bite sized pieces and set aside.
- Leave drippings in pan for further use.
- While chicken is cooking, boil enough water for 1/2 pound pasta and add 1/2 teaspoon salt to the boiling water.
- Add pasta and cook according to the number of minutes on the box.
- While the pasta and chicken are still cooking (separately of course) in a medium bowl mix 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- After pasta is al-dente, drain water then add pasta into the bowl with the olive oil, salt and pepper.
- Stir until all pasta is coated and set aside.
- In the skillet where the chicken cooked, turn it back onto medium high heat, and add 1 tablespoon olive oil.
- Add chopped onion to hot oil and saute 4 minutes, stirring often.
- Lift skillet away from heat and add white wine.
- Return to heat and add balsamic vinegar.
- Stir together and scrape breadcrumbs/drippings from skillet, as the wine will loosen everything up.
- Bring to medium high heat and add the cut broccoli.
- Pan fry for 5 minutes, turning once.
- In small cup combine 1/4 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper until salt is dissolved.
- Add mixture to broccoli and bring to a quick boil.
- Turn down to simmer, COVER 5 minutes to steam cook and leave broccoli tender crisp.
- Add to the skillet: cut up breaded chicken, and al-dente pasta with olive oil dressing, and toss to coat with pan fried balsamic broccoli.
- Add freshly grated Parmesan cheese and toss everything together in skillet!
- Serve hot and serve immediately with a crusty bread and green salad.