Chicken and Pasta with Broccoli and Sun-Dried Tomatoes

I made this dish over the weekend for my brother and sister-in law. They are new parents and I wanted them to have something tasty and easy to warm up for dinner. This meal exceeded my expectations. It was super simple to make and tasted fabulous!

ENJOY!!!

Chicken and Pasta with Broccoli and Sun-Dried Tomatoes

Serves 4-6
4 Tablespoons unsalted butter
1 pound boneless skinless chicken breast -- cut into 1/4 inch slices
1 small onion -- finely chopped
6 cloves garlic -- minced
1/4 teaspoon red pepper flakes
2 teaspoons fresh thyme leaves
1/2 pound penne pasta
2 ounces grated asiago cheese
1 cup dry white wine
2 cups low sodium chicken broth
1 1/2 pounds broccoli floret -- 1 inch pieces
8 ounces sun-dried tomatoes, oil-packed -- cut into 1/4 inch strips
1 Tablespoon fresh parsley -- minced
ground black pepper
2 Tablespoons flour

Bring 4 quarts of water to a rolling boil in a large stockpot.

Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

Return skillet to high heat and add 1 tablespoon butter; add onion and ¼ teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1¼ cups, about 15 minutes.

While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate.

Return water to boil; stir in pasta and cook until al dente. Drain, reserving ½ cup pasta cooking water; return pasta to pot.

Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper.

Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.