How to make it

  • Note: Be sure to use chicken breasts that are roughly the same size to ensure even cooking.
  • 1. Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
  • 2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate and pour off any fat left in the pan.
  • 3. Add the butter to the skillet and melt over medium heat. Add the onion and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice, garlic, and red pepper flakes and cook until fragrant, about 30 seconds.
  • 4. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
  • 5. Transfer the chicken to a clean plate, brushing any rice that sticks to the chicken back into the skillet, and tent the chicken loosely with foil to keep warm. Cover and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
  • 6. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice and gently fold into the rice. Season the rice with salt and pepper to taste and serve with the chicken.
  • 1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
  • 2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
  • 3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
  • 4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
  • 5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.
  • Note: Preparing Chicken for a Stir-Fry:
  • 1. Separate tenderloin from breast. Starting at thick end, cut into 1/4-inch slices. Stop slicing when you reach the tapered triangle end.
  • 2. With flat side of knife, press each slice to an even 1/4-inch thickness and then cut slices into 1-inch squares.
  • 3. Use same technique for tenderloin, flattening it with side of knife and then cutting into 1-inch pieces.

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