This is one of those recipes I’ve made a bunch of times and haven’t gotten around to posting. It is Adam’s new favorite dinner, from The America’s Test Kitchen Family Cookbook-which is awesome, by the way. My mother gave it to me last Christmas, and everything I’ve made from it has worked, been a delicious hit, and been incredibly easy to make. I tweak everything until I get it the way I like it, but the recipes as they are are pretty yummy.

So here’s the recipe-which is actually called Skillet Ziti With Chicken and Broccoli, but I’m either a rigatoni or penne person. Penne works best for this. It says it serves 4 to 6 as is. If you’re cooking for 1 or 2 people, this makes really delicious leftovers. Or just halve everything. Plus, this is a one-pot meal, which are the best kinds of meals.

1 lb. boneless, skinless chicken breasts, sliced into 1-inch cubes
Salt and pepper
3 tbs unsalted butter
1 onion, minced
1/4 tsp red pepper flakes
1/4 tsp dried oregano
3 garlic cloves, minced
8 ounces ziti (2 1/2 cups) *or penne
2 1/2 cups chicken broth
1/2 cup heavy cream
1 bunch broccoli (1 1/2 lbs), stems discarded and florets cut into 1-inch pieces
*I never use this much broccoli. I wouldn’t be able to fit it all into the pan. I use maybe half this much or even 1/4. Eyeball it and add as much as you want.
1 cup jarred roasted red peppers, rinsed and sliced 1/4 thick *Again, I eyeball the quantity for this. It’s usually a little less than a cup.
1 ounce Parmesan cheese, grated (1/2 cup)
2 tbs fresh lemon juice (optional) *I tried to make this once without, and it really wasn’t the same.

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