Skillet Ziti with Chicken and Broccoli

Adapted from Simple and Delicious (Feb./March 2011, page 30).

Prep: 20 min / Cook: 20-30 min.
Yield: 4-6 servings

1 lb. chicken, cut into short 1/4" strips
1 Tbs. butter
1 Tbs. olive oil
1 small onion, diced
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
2 cups reduced-sodium chicken broth
1 cup fat-free milk
2 1/2 cups uncooked ziti (I used mini)
1 bunch broccoli, cut into florets
1 red bell pepper, roasted and chopped or julienned*
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Sprinkle chicken with salt and pepper, if desired.  Saute in a large skillet in butter until no longer pink.  Remove.

In the same skillet, saute onion in olive oil until tender.  Add garlic, pepper flakes, and oregano; cook 1 minute longer.  Stir in broth and milk; bring to a boil.  Add ziti; cover and cook 7-8 minutes or until ziti is tender, stirring occasionally.  Add zucchini and red peppers during last 5 minutes of cooking.

Return chicken to skillet; heat through.  Sprinkle with cheese.  Season with salt and pepper to taste.

*Brush bell pepper with olive oil and season with salt and pepper.  Roast in a 375F oven for about 15-20 minutes, rotating about every 5 minutes.  Allow to cool slightly before removing stem, seeds, skin, etc.

Notes:
- You can buy jars of roasted red peppers if you don't want to roast it yourself.  The original recipe called for 1 cup.
- The "sauce" is a little thin, but it really didn't bother me.  I don't think it was supposed to be a sauce in the sense that Alfredo and marinara are--you know, thick and obviously there.