So daylight savings just ended. This means that at about 4:30 it’s getting dark. Not sure who invented this daylight savings thing, but I’m not a fan. Basically, I’m stuck in the house with four boys from about 4:30 to bedtime. That’s a long time to be stuck indoors with little boys and their pent up energy! The last thing that I want to be doing is fixing dinner and/or cleaning dishes for an hour out of that time.
This dinner is healthy, quick, convenient and easy. You can leave out the chicken and use vegetable broth to make it vegetarian, or substitute the chicken for pork or tofu if you want! It’s super versatile and really tastes great. This is a meal I make often and my boys love it. Give it a try tonight and marvel at the one pot that you have to wash!
One Pot Chicken, Penne & Broccoli
- 3 boneless, skinless chicken breasts, cut into chunks
- 3 Tbsp. olive oil
- 1 yellow onion, diced
- 1/2 tsp. salt
- 4 garlic cloves, minced
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1 box penne pasta (I used Dreamfield’s low carb, which is a 13.25 oz box)
- 4-1/4 cup water, divided
- 2-1/2 cup chicken broth
- 4-5 cups broccoli florets
- 1/4 cup oil packed sun-dried tomatoes, rinsed and chopped
- 3/4 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1-1/2 Tbsp. fresh lemon juice
- salt and pepper, to taste
- Heat 2 Tbsp. oil in a large pan or pot. Season chicken with salt and pepper and add to pan in a single layer. Cook until most of the pink is cooked through and the outside is browned. Transfer to a plate and set aside.
- Add remaining 1 Tbsp oil to pan. Add onion and 1/2 tsp. salt and cook on medium-high until the onion is softened. Stir in the garlic, oregano, and pepper flakes and cook for about 30 seconds.
- Add the pasta, 3 cups of water and the chicken broth. Bring to a boil over high heat and cook until the liquid is very thick (syrupy) and almost completely absorbed, about 12-15 minutes, stirring occasionally.
- Add the broccoli, sun-dried tomatoes and remaining 1-1/4 cups water. Cover, reduce heat to medium and cook until the broccoli turns bright green and is about tender, 2-3 minutes. Uncover and turn the heat back up to medium-high. Stir in the cream, parmesan and the reserved chicken and simmer uncovered until the sauce is thickened and chicken is heated through.
- Turn off the heat and stir in lemon juice. Season with salt and pepper as needed. Serve in bowls with a sprinkle of parmesan on the top. Enjoy!