Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

Name: Pasta with Chicken, Broccoli, and Sun-dried Tomatoes
Yield: Serves 4
Ingredients: 4 tablespoons, unsalted butter; 1 pound, boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices; 1 , small onion, chopped fine (about 2/3 cup); , Table salt; 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 1/4 teaspoon, red pepper flakes; 2 teaspoons, chopped fresh thyme leaves; 2 teaspoons, all-purpose flour; 1 cup, dry white wine; 2 cups, low-sodium chicken broth; 1 bunch, broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded; 1/2 pound, penne pasta, ziti, cavatappi, or campanelle; 2 ounces, grated Asiago cheese (1 cup), plus extra for serving; 1 jar, oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup); 1 tablespoon, minced fresh parsley leaves; , Ground black pepper

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Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV

Main Courses

Chicken

Pasta

This restaurant-chain classic can be as off-putting as a bad horror movie: drab colors, tough meat, and a main character—the pasta—with no bite.

SERVES4

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WHY THIS RECIPE WORKS

Lightly browning chicken breast strips in butter started building flavor into our pasta with chicken recipe. We kept the chicken tender and added more flavor by letting the strips finish cooking in the sauce, and we kept the broccoli fresh ...

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