from Cook's Illustrated (Jan/Feb 2005)
4 tbsp unsalted butter
1 lb boneless, skinless chicken breasts trimmed of fat and cut crosswise into 1/4" slices
1 small onion, chopped fine (2/3 cup)
6 medium garlic cloves minced or pressed (2 tbsp)
1/4 tsp red pepper flakes
2 tsp roughly chopped fresh thyme leaves
2 tsp all-purpose flour (I tend to use a little more - like 2 tbsp)
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (1 1/2 lbs), florets trimmed into 1" pieces (6 cups)
1/2 lb penne, ziti, cavatappi, or campanelle (I used bow-tie tonight)
2 oz finely grated Asiago cheese (1 cup), plus extra for serving (you can substitute Parmesan)
1 jar (7 - 8 1/2 oz) oil packed sun-dried tomatoes, rinsed, patted dry, and cut into 1/4" strips (1 cup)
1 tbsp minced fresh parsley leaves
Ground black pepper
Bring 4 quarts of water to rolling boil, covered, in stockpot.
Meanwhile, heat 1 tbsp butter in 12" skillet over high heat until just beginning to brown (about 1 min). Add chicken in single layer; cook for 1 minute w/o stirring, then stir chicken and continue to cook until most, but not all, pink color has disappeared and chicken is lightly browned around the edges (about 2 min longer). Transfer chicken to clean bowl; set aside.
Return skillet to high heat and add 1 tbsp butter; add onion and 1/4 tsp salt and cook, stirring occasionally until browned around edges (2-3 min). Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly until fragrant (30 sec). 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 1 1/4 cups (15 min).
While sauce simmers, add 1 tbsp salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center (2 min or less). 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 1/2 cup pasta cooking water; return pasta to pot.
Once sauce is thickened, stir remaining 2 tbsp butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through (1-2 minutes). 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 separately.
Ethiopian Chicken Stew (Doro Wat) Slow Cooker Recipe
19 hours ago