Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

Name: Pasta with Chicken, Broccoli, and Sun-dried Tomatoes
Yield: Serves 4
Ingredients: 4 tablespoons, unsalted butter; 1 pound, boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices; 1 , small onion, chopped fine (about 2/3 cup); , Table salt; 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 1/4 teaspoon, red pepper flakes; 2 teaspoons, chopped fresh thyme leaves; 2 teaspoons, all-purpose flour; 1 cup, dry white wine; 2 cups, low-sodium chicken broth; 1 bunch, broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded; 1/2 pound, penne pasta, ziti, cavatappi, or campanelle; 2 ounces, grated Asiago cheese (1 cup), plus extra for serving; 1 jar, oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup); 1 tablespoon, minced fresh parsley leaves; , Ground black pepper

Main Courses
Chicken
Pasta

Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV

This restaurant-chain classic can be as off-putting as a bad horror movie: drab colors, tough meat, and a main character—the pasta—with no bite.

SERVES 4

Why This Recipe Works

This is a members' feature.