Chicken Broccoli Ziti

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  3 tbsp Unsalted Butter
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp ½ teaspoon kosher salt (divided)
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  0.3 tsp 1/4 teaspoon ground black pepper (divided)
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  2 tsp Italian seasoning
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  0.3 tsp Red pepper flakes
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  14 oz Low Sodium Chicken Broth
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  1.5 cup Skim Milk
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  6 oz Pasta, Ziti, White, Dry
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  3 cup Broccoli
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  14 oz Artichoke Hearts, Canned, Drained
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  2 tbsp Lemon Juice, Fresh
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tbsp Parsley, Fresh

Instructions

1. 1Heat the butter and olive oil in a large, deep skillet over medium-high heat until the butter is melted and foaming, about 1–2 minutes. Add the chicken breast, season with salt and pepper, and sauté until golden brown on the outside and the internal temperature reaches 165°F, about 5–7 minutes. Transfer the chicken to a plate and set aside.
2. 2Reduce heat to medium. Add the remaining butter and diced onion to the same skillet. Cook until the onion begins to soften and turn translucent, about 3 minutes, adjusting heat if needed to prevent browning. Add the garlic, Italian seasoning, and red pepper flakes. Stir and cook until fragrant, about 30 seconds.
3. 3Slowly stir in the chicken broth and milk. Bring to a boil over medium-high heat, then add the ziti pasta. Boil for 5 minutes, stirring occasionally.
4. 4Stir in the broccoli florets and continue boiling until the ziti is al dente and the broccoli is tender-crisp, about 5–7 minutes more. Stir frequently to ensure even cooking. If the mixture looks too dry, splash in additional milk as needed.
5. 5Slice or chop the reserved chicken and stir it back into the skillet along with the artichoke hearts, fresh lemon juice, grated Parmesan, and fresh parsley. Cook for 1–2 minutes over medium heat until heated through.
6. 6Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
7. 7Divide the chicken broccoli ziti evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.
8. 8Reheat individual portions in a microwave (2–3 minutes) or on the stovetop over medium heat with a splash of milk, stirring occasionally until warmed through. Garnish with extra Parmesan and fresh parsley before serving.