This is a dish that Andrew had been asking me to make for a long time. He loves dishes like this and has ordered different ones like this in restaurants. He was very impressed with it and wanted me to make it again. This recipe does take a bit of doing to cut everything up. I wouldn’t say that it’s an “easy” recipe, but with a little hard work the results are well worth it. His only complaint was for a creamier sauce. My thought for next time is to add a small amount of heavy cream after taking the sauce off the heat and before adding the cheese. Even without the “creamier” sauce, this was still delicious and we really liked it. Sometimes I add a bit more cheese, and then add a bit extra for serving.
Serves: 6 Time: 50 minutes
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (2 to 3), trimmed and sliced thin
- 1 onion, minced
- 1/2 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced thin
- 8 garlic cloves, minced
- 2 anchovy fillets, rinsed and minced
- 1/8 teaspoon red pepper flakes
- 2 teaspoon all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup dry white wine
- 1/2 cup grated Asiago cheese (about 1 ounce)
- Salt and pepper
- 1 small bunch broccoli (about 1 pound), florets cut into 1-inch pieces, stems peeled and sliced thin- or about 3 cups broccoli florets
- 12 ounces penne
- 1/4 cup shredded fresh basil
- Heat 1 1/2 teaspoons of the oil in a 12-inch skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook until lightly browned but not fully cooked, about 3 minutes. Transfer to a bowl.
- Add the remaining 1 1/2 teaspoons oil to the skillet and return to medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the sun-dried tomatoes, garlic, anchovies, and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the flour and cook for 1 minute. Slowly whisk in the broth and wine and bring to a simmer, scraping up any browned bits. Cook, stirring occasionally, until the sauce has thickened, about 15 minutes.
- Return the chicken with any accumulated juice to the skillet. Simmer until the chicken is cooked through, about 1 minute. Off the heat, stir in the Asiago and season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add the broccoli and 1 tablespoon salt and cook, stirring often, until the broccoli is crisp-tender, 2 to 4 minutes. Using a slotted spoon, transfer the broccoli to a paper towel-lined plate and set aside.
- Return the water to a boil, add the pasta, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
- Add the chicken-broth mixture, broccoli, and basil to the pasta and toss to combine. Toss with extra Asiago if desired. Before serving, add the reserved cooking water as needed to loosen the sauce.