Classic Italian Recipe: Chicken, Broccoli, and Ziti

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I’m your Everyday Joe.

Today’s recipe is a classic Italian recipe, chicken, broccoli, and ziti. So stay tuned.

Why You’ll Love This

I’m definitely going to love this meal.

Ingredients

• chicken breast
• broccoli spears
• about six or eight ounces of ziti
• olive oil
• freshly chopped garlic
• fresh parsley chopped
• about a half a cup of chicken broth
• fresh basil
• about a quarter cup of white wine
• two tablespoons of butter

Instructions

1. I just put the ziti in the salted water.
2. I’m going to let it cook until they’re al dente, usually somewhere around eight to ten minutes.
3. As we get closer, we’ll take a look at that.
4. I’ve also got my grilling pan heating up nice and hot for the chicken.
5. First, we’re going to add a little bit of olive oil to the chicken.
6. A little olive oil to the chicken.
7. We’re going to make sure we get both sides on that.
8. Get a little bit of salt and some pepper.
9. Add a little bit of salt.
10. Okay.
11. Okay, so now you want to make sure that, because this is scalding hot, you can hear that.
12. So we’re going to get some nice grill marks on this chicken.
13. All right, so we’re going to get it away.
14. Just give it a little press down.
15. Okay.
16. And then you just let it sit for about five to seven minutes.
17. We’re going to take temperature on it.
18. Make sure we’re at 165 degrees.
19. If you flip it one more time, it’s not that thick.
20. So we’re just going to flip it one time.
21. Hopefully, we’ll be there in about five to seven minutes.
22. So I’ll see you when that comes out.
23. Okay, so the chicken looks almost done.
24. Okay, got some nice grill marks on it.
25. Okay.
26. And the pasta.
27. What I like to do is I like to… Take the broccoli and for the last minute, just give them a little blanch and then drain everything together.
28. Okay.
29. Okay, so I’m going to let this go for about a minute.
30. I’m going to drain this and we’ll bring it over to the counter with the chicken.
31. And then we’re going to make the sauce for it.
32. Incorporate everything right here at the stove top.
33. So I’ll see you then.
34. Okay, so just chopped up the chicken into about one inch cubes.
35. It did get to 165 degrees on the inside here.
36. You can see that it’s all done.
37. So we’re going to go to the stove top again and create the sauce.
38. I’ve got the pan on medium heat.
39. Just going to add some olive oil, maybe a couple of tablespoons worth.
40. So we’re going to get that going.
41. Add the garlic in there.
42. And the butter.
43. Just going to make sure we get everything toasting up here.
44. And then we’re going to add the pasta.
45. I also left some of the water in here.
46. Some of the pasta water is at the bottom here.
47. Okay.
48. All right.
49. So once the garlic starts getting a little translucent, we don’t want to brown it because it’ll be bitter.
50. Okay.
51. So I’m going to add the garlic.
52. I’m going to add the chicken broth here into it.
53. Okay.
54. Bring up the heat a little bit.
55. We’re going to let this reduce, come to a boil and reduce for a couple of minutes.
56. And then we’ll add the chicken and the rest of the seasoning.
57. Okay.
58. So here you have it.
59. I just topped it with a little bit of chopped parsley and some grated cheese.
60. And I’m going to give it a taste here.
61. So we’ve got the grilled chicken in there, all nice and cooked and juicy.
62. I’ll give that a taste.
63. And the grilled chicken, you can taste the charring on it.
64. Nice and juicy.
65. Taste a little bit of wine in there, garlic.
66. Okay.
67. And the pasta is al dente.
68. Okay.

Cooking Tips

Don’t want to fiddle with it too much.

I don’t want soft, mushy broccoli.

Only about a minute or so just to kind of soften and get the green to stand out.

You want a little bit extra because we need the liquid here.

We don’t want to brown it because it’ll be bitter.

You want to keep it fresh tasting.

We’re going to use that to incorporate the sauce.

It’ll help thicken it a little bit with the butter and the other seasonings.

We don’t want to burn off all the wine.

I like the wine flavor in here.

Serving Suggestions

I just topped it with a little bit of chopped parsley and some grated cheese.

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And I’ll see you in the next video.