Hands-On Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
12 ounces boneless, skinless chicken breasts, sliced
11/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
2 tablespoons all-purpose flour, divided
11/2 tablespoons olive oil, divided
1 small onion, peeled and diced
6 cloves garlic, minced
21/2 cups chicken broth
1/2 cup whole milk
8 ounces penne, uncooked
1 pound broccoli, cut into small florets
1 cup grated Parmesan cheese, divided
1/4 cup chopped parsley
1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the chicken pieces with 11/2 tablespoons flour and toss to coat.
2. Heat a large deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When the oil starts to shimmer, add the chicken pieces. Cook until light golden brown on both sides, about 5 minutes. Remove the chicken pieces to a covered dish to keep warm.
3. Add the remaining olive oil and the onion to the skillet. Cook, stirring frequently, until light brown and translucent, about 5 minutes. Add the garlic and remaining flour and cook until fragrant, about 1 minute longer. Add the chicken broth, milk, and remaining salt and pepper and bring just to a simmer. Add the pasta and cook for 8 minutes.
4. Arrange the broccoli on top of the pasta and cover the pan. Cook until the broccoli is crisp-tender and the pasta is al dente, about 6 minutes. Return the chicken and 3/4 cup grated Parmesan cheese to the pot and toss until creamy and combined.
5. Top with parsley and remaining cheese and serve immediately.
Per Serving: Calories: 543 | Fat: 14 g | Saturated fat: 6 g | Cholesterol: 89 mg | Sodium: 1,986 mg | Total carbohydrates: 60 g | Dietary fiber: 5 g | Sugars: 6 g | Protein: 38 g