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.

1. Pat the chicken dry and season with salt and pepper. Melt 1 tbs of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer chicken to a bowl.

2. Add 1 more tbs of the butter, the onion, red pepper flakes, oregano, and 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.

3. Sprinkle the pasta evenly into the skillet. Pour the broth and cream over the pasta. Cover and bring to a boil, about 5 minutes.

(Pasta pre-liquid. I like to coat the pasta with all the onions and juices and juices).

(Pasta after it’s brought to a boil.)

4. Reduce the heat to medium low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.

5. Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.

6. Stir in the remaining 1 tbs butter, the Parmesan, and the lemon juice. Season with salt and pepper to taste.

So. Good.