This is really good, and quite easy. I really like the cooking method too. Don't be afraid to cook the chicken over very high heat. The goal is to get it seared and browned on the outside, but still slightly underdone in the middle so that it finishes cooking at the end.

I've cut the original recipe down a bit, because it made quite a lot. This would double well if you need more.

SKILLET PASTA WITH CHICKEN AND BROCCOLI

• 1 boneless, skinless chicken breast
• vegetable oil
• 1/2 onion, minced
• 1 clove garlic, crushed
• 1/4 tsp. dried oregano
• pinch red pepper flakes
• 4 oz. penne or other tubular pasta
• 1 cup + 1/2 cup water
• scant 1 cup canned chicken broth
• 6 oz. broccoli florets (half a 12 oz. pre-cut bag)
• 2 sun-dried tomatoes, sliced thin
• 1/4 cup half and half (cream if you're feeling decadent)
• 1 oz. Asiago cheese (Parmesan would also do well)
• squeeze of lemon

Cut the chicken into slightly larger than bite-sized pieces. In a 12-inch, non-stick skillet, heat a teaspoon or two of oil over medium-high to high heat. Add the chicken in a single layer and cook for 1 minute without disturbing it. Cook for 1 to 2 more minutes. The chicken should still be slightly pink inside. Reserve the chicken.

Add another teaspoon of oil, put the skillet over medium heat, and cook the onion until it is slightly softened, about 4 minutes. Add the garlic, oregano, and red pepper flakes and cook for 30 seconds more. Now add the pasta, 1 cup of the water, and the chicken broth. Increase the heat to medium-high. Bring to a boil, uncovered, for 12 to 15 minutes, or until almost all the liquid is gone.

Add the broccoli, sun-dried tomatoes, and remaining 1/2 cup water to the skillet. Cover and let steam for about 4 minutes. The broccoli should be bright green and nearly cooked through. Add the half and half and the Asiago, and stir. You may need to let it simmer a bit to reduce the water so the sauce is nice and thick.

Remove from heat and add the lemon juice.

Serves 2 to 3.

Source: America's Test Kitchen