Chicken Broccoli Ziti

• Meat

  • 4 (6 ounce boneless skinless chicken breasts, boneless skinless

• Produce

  • 4 cups Broccoli
  • 6 cloves Garlic

• Canned Goods

  • 1 1/2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 lb Ziti pasta

• Baking & Spices

  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 6 oz Mozzarella cheese, part skim
  • 1 Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on nutmegnanny.com

Description

Ingredients

• 1/4 cup olive oil
• 6 cloves garlic, minced
• 4 (6-ounce) boneless, skinless chicken breasts, cubed
• Kosher salt and pepper, to taste
• 1 cup dry white wine
• 1-1/2 cups low sodium chicken broth
• 4 cups broccoli, cut into bite-sized florets
• 1 pound ziti pasta
• 6 ounces shredded part-skim mozzarella cheese
• Grated Parmesan cheese

Directions

• Heat olive oil in a large pan over medium-high heat and add garlic. Saute until fragrant, about 30 seconds. Sprinkle chicken with salt and pepper then add to the pan. Saute until golden brown, about 5 minutes. Add white wine to deglaze using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce heat to low and simmer until liquid reduces by half. Stir in chicken broth then continue simmering for 5 minutes. Check sauce for seasoning and add salt and pepper to taste. Bring a large pot of salty water to a boil and add pasta. Cook according to package instructions, adding the broccoli florets to the pot two minutes before the end of the cooking time. Drain the broccoli and pasta but do not rinse off the cooking liquid. Add cooked broccoli and pasta to the pan with chicken in white wine sauce. Add shredded mozzarella and toss until it begins to melt. Place in a large shallow bowl and garnish with Parmesan cheese to serve.