Skillet Pasta with Chicken & Broccoli

• 1 pound chicken breast halves, boneless, skinless trimmed and thinly sliced
• 1 x salt and black pepper
• 1/4 cup olive oil
• 1 each onions finely chopped
• 6 cloves garlic minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon oregano dried
• 1/2 cup white wine dry
• 2 1/2 cups water
• 2 cups chicken broth, low salt
• 8 ounces pasta, penne or ziti
• 8 ounces broccoli florets cut into 1-inch pieces
• 2 ounces parmesan, parmigiano-reggiano cheese, grated (1 cup), plus extra for serving

1. Rinse and pat chicken dry and season with salt and black pepper.
2. Heat 1 tablespoon of the olive oil in a large 12 inch skillet over medium-high heat until beginning to smoke.
3. Add the chicken and cook without stirring until is is beginning to brown, 2 minutes.
4. Stir and continue cooking until nearly cooked through, about 2 minutes more, transfer to a plate and set aside.
5. Add 1 tablespoon oil to the same skillet and heat over medium heat until shimmering.
6. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 to 7 minutes.
7. Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds.
8. Add the wine and simmer until nearly evaporated, 1 to 2 minutes.
9. Stir in water, broth, and pasta.
10. Increase heat to medium-high and cook at a fast simmer, stirring often, until the pasta is nearly tender, about 12 minutes.
11. Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes.
12. Stir in chicken, along with any accumulated juice, and cook until warmed through, about 1 minute.
13. Remove from heat, stir in remaining 2 tablespoons of olive oil, Parmesan cheese and adjust seasoning with salt and pepper to taste.
14. Serve, topped with extra Parmesan cheese as desired.

chicken, salt, olive oil, onions, garlic, red pepper, oregano dried, white wine, water, chicken broth, pasta, broccoli, parmesan

Taken from recipeland.com/recipe/v/skillet-pasta-chicken-amp-brocc-53829 (may not work)