Saturday, July 18, 2009

Chicken & Broccoli with Linguine

Here’s another Italian style chicken and broccoli dish. This one is from …..Cyndi! I have converted it to ingredients on hand and my cooking methods. This has an unusual and delicious tomato sauce - creamy and spicy. Adding dairy to a wine and tomato sauce is tricky. It tends to curdle. My trick is to add cornstarch to the milk, add the milk at the very end of cooking and do not let the sauce boil.
12 oz. linguine
1 Tbsp. olive oil
1 to 1-1/4 lb. (2 -3) boneless, skinless chicken breasts, cut into 1" cubes
freshly ground black pepper
1/2 cup onion, diced
1 Tbsp. chopped garlic
1 Tbsp. fresh oregano, chopped
1 1/2 cups (2 to 3 small) zucchini, sliced
1 1/2 cups (1 head) broccoli, chopped
1 cup diced tomatoes
1 1/2 cups water
1 Tbsp. chicken bouillon base
1/4 cup dry white wine
1/4 tsp. hot red pepper sauce
1-1/2 Tbsp. cornstarch
1/2 cup milk
Parmesan cheese, grated
Cook linguine as package directs. Drain. Return linguine to pan and toss with olive oil. Cover and keep warm.
While pasta cooks, heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing chicken and chopping vegetables.
To prepare broccoli: Wash it and cut off the stalk where it branches. Trim the head into spears, cutting off leaves if you prefer. Now, dice the stems crosswise in ½” pieces until you reach the flowers. Set the flowers stem down and cut into 2 to 4 sections depending on size.
Hold the stalk upright and use your trimming knife to slice thinly down the side of the stalk, just cutting off the peel. Turn it one quarter and slice again. Keep turning and slicing until peeled. Trim the corners of any remaining peel as needed. Trim the harvested end and slice the stalk lengthwise in similar size to the spears. Then slice the stalk crosswise.
To prepare zucchini: Wash zucchini and trim the ends. Cut crosswise into 1/4” slices.
Sauté chicken over medium heat with black pepper, onion, garlic and oregano; just until no longer pink - about 5 minutes.
Add zucchini, broccoli, tomatoes, water, chicken base, white wine and hot sauce. Bring to boil. Cover and simmer about 5 minutes until broccoli is crisp-tender.
Put cornstarch in a cup and stir in the milk. Stir into the skillet until slightly thickened and bubbly.
Serve immediately over linguine, garnish with grated parmesan and accompany with garlic toast and white wine.
Serves 4 to 6.
Chicken & Broccoli with Linguine
1 1/2 tb Olive oil, divided use
4 Boneless, skinless chicken breast halves, cut into 1" cubes
Freshly ground black pepper
10 Sun-dried tomatoes, soaked -10 minutes in hot water(opt)
1/4 c Chopped onion
1 ts Minced garlic
1 1/2 c Sliced zucchini
1 1/2 c Broccoli florets
1 1/2 c Chicken broth, divided use
1/4 c Dry vermouth or white wine
1 ts Oregano
1 1/2 ts Cornstarch
1/4 ts Hot red pepper flakes
1/4 c Heavy cream
10 oz Linguine, cooked according to package direction
Parmesan cheese
Cut chicken into cubes and sprinkle with pepper. Soak sun-dried tomatoes in hot water 10 minutes.
Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; sauté chicken just until no longer pink, about 5 minutes. Remove from pan.
Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and sauté until softened but not browned, about 2 minutes.
Stir in garlic, zucchini and broccoli. Add 3/4 cup of the chicken broth, cover and simmer 3-5 minutes, or until broccoli is crisp-tender.
Combine oregano and cornstarch with remaining 3/4 cup chicken broth and add to vegetables. Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly.
Heat cream in microwave 30 seconds and stir into pan. Season to taste with salt and pepper and serve immediately over linguine or other pasta.

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