Showing posts with label one dish suppers. Show all posts
Showing posts with label one dish suppers. Show all posts
Looking for a cozy, flavor-packed skillet dinner that’s perfect for family gatherings? This Chicken Murphy recipe brings together tender chicken thighs, sweet Italian sausage, golden-crisp waxy potatoes, bell peppers, onions, garlic, and earthy cremini mushrooms—all simmered in a splash of white wine, chicken stock and a kiss of honey.
Quick to prepare and deeply satisfying, it’s a one-pan wonder that’s as comforting as it is crave-worthy!! It had everyone going back for seconds.
As most of you who are regular readers here will know, on Sundays I usually have a family dinner together with my sister, brother-in-law and my father. My sister always cooks a fabulous meal. This week she cooked this Chicken Murphy recipe that she had found online here. It smelled amazing and tasted even more amazing than it smelled!!!
It was so good that I asked her if I could snap a few photographs and then share it with you here on the blog today and she said sure! Let's face it, when something is this tasty, it just begs to be shared, and I really wanted you to have the opportunity to try it as well. My photos are not the best as the lighting in my sister's kitchen isn't the best and it was later in the day. I know you will forgive me for that!
I guess you could call this a guest post recipe by Cindy! My sister is a great cook. I am always telling my dad that he is very lucky to get to eat in a Five Star restaurant every night of the week! And he naturally agrees!
I hope you will be inspired to want to try this for yourself.
INGREDIENTS NEEDED TO MAKE CHICKEN MURPHY
There really is nothing too out of the ordinary or complicated here.
- 1/2 pound (225g) boneless, skinless chicken thighs, cut into 1 inch pieces
- 1/2 pound (225g) sweet or hot (you decide) Italian sausage, skin removed and cut into bite sized pieces
- 1 TBS all-purpose plain flour
- 3/4 tsp Italian seasoning, divided
- 1 1/2 to 2 TBS olive oil, divided
- 1/2-pound (225g) cremini mushrooms, cleaned and cut into chunky pieces
- 1 medium onion, peeled and chopped
- 1 small red pepper, trimmed, seeded and cut into bite sized chunks
- 1 small green pepper, trimmed, seeded and cut into bite sized chunks
- 2 cloves garlic, peeled and minced
- 3/4 pound (350g) waxy type of potatoes, scrubbed, cut into 1/2 inch pieces and par-boiled for 3 to 4 minutes
- 1/3 cup (80ml) dry white wine
- 1/2 TBS white wine vinegar
- 1/2 TBS honey
- 1 1/8 cup (260ml) chicken stock
- salt and black pepper to taste
- chopped fresh parsley to garnish
You can use breast meat instead of thigh meat, but it will not be as flavorful, and you will need to take care not to overcook it and dry it out.
Cindy used Sweet Italian Sausage, skinned and broken into chunks. You could use Hot Italian if you want your dish to be spicier.
Cremini mushrooms are characterized by a darkish brown skin and white flesh. You could use white mushrooms in their place. I do not recommend using portabella or baby portabella mushrooms. They will turn the sauce into a most unappealing color.
Cindy used a red and a green sweet bell pepper. You could use any color you wish, but I think the red and green together added a lovely pop of color and of course they each have quite distinct flavors.
I don't know what brand of wine she used. Just use a good dry white wine that you would not mind drinking on its own in a glass. You should never cook with wine that you wouldn't enjoy drinking on it's own.
Just use any good quality liquid/runny honey.
The recipe suggested flat leaf Italian parsley. Cindy could not get this, so she used regular parsley and it worked fine.
HOW TO MAKE CHICKEN MURPHY
This only looks complicated because of all the steps. I guarantee it is a lot easier to make than it looks. Make sure you have all of your ingredients prepped and ready to go before you start and it will go together quickly and easily!
- Season chicken pieces with salt and pepper and half of the Italian seasoning. Coat with flour. Set aside. (You can just put the seasoning and flour into a baggie and shake the chicken pieces in it for ease.)
- Heat 1/2 TBS of oil in a large skillet over medium-high heat. Add the sausage pieces and brown all over. (6 to 8 minutes.) Scoop out and into a bowl with a slotted spoon, leaving drippings in the pan. (If there is a lot of fat left in the skillet, I would wipe it out as you will be adding olive oil to brown the chicken.)
- Add 1/2 TBS oil to the skillet. Once heated, added the chicken pieces. Brown on all sides. (4 to 5 minutes.) Transfer to the bowl containing the sausage. Turn off the pan. (Just set the pan aside. You will need it again when you go to put everything together.)
- Using another skillet, add 1/2 TBS of oil. Heat until hot over medium high heat. Add the potato cubes and cook until golden brown. (4 to 5 minutes.) They should still be firm and not quite cooked through. Scoop out and set aside. (Al dente is the word here.)
- Add 1/2 TBS of oil to the first skillet. Heat over medium high heat. Add the mushrooms, onions and peppers. Cook, stirring occasionally until tender. (4 to 5 minutes.) (Don't overcook any of them. You want them to retain their shape. You don't want them to be mushy.)
- Stir in the garlic and cook until fragrant. Add the white wine. Allow it to bubble up and stir to deglaze the pan. Add the chicken stock, vinegar, honey and remaining Italian Seasoning. (When deglazing make sure you scrape up all of the browned goodness in the bottom of the pan. This is called the fond and it adds a lovely flavor to the sauce.)
- Stir in the cooked potatoes. Taste and adjust seasoning with some salt and pepper.
- Bring to the boil, then reduce to a simmer. Cover and simmer over medium low heat for 5 minutes until the potatoes are tender. If the sauce has not thickened to your taste, you can thicken it now with a slurry of 1/2 TBS cornstarch and 2 TBS water. (We did not thicken the sauce but in hindsight felt that we should have. As tasty as it was it was not quite as thick as we would have liked.)
- Return the chicken and sausage to the pan and heat through, stirring, for 4 to 5 minutes.
- Sprinkle with the chopped parsley and serve immediately.
If you would like to watch a video on how to cook this you can find it on YouTube here on the Recipe30 Channel.
SUGGESTIONS FOR SERVING
I have seen recipes for this in various places that suggest serving this over pasta. To me that seems like an awful lot of carbs. We served it simply as is in heated bowls with some crusty bread to mop up all of the sauce. It was fabulous! Garlic bread would also go very nicely. As would a bit of cheese grated over the top!
If you wanted to you can use Hot Italian Sausage in this, which would increase the spice quite a bit. We had it with the Sweet Italian Sausage and it was just perfect for us.
I highly recommend this dish. It's really delicious!
FREQUENTLY ASKED QUESTIONS
CAN I USE CHICKEN BREAST MEAT INSTEAD OF THIGHS?
You can, although you run the risk of them being much drier and not as juicy as the thigh meat. Cut boneless, skinless chicken breasts into bite sized chunks and prepare much the same as the thighs. They may not take as long to cook through. Take care not to overcook them.
WHAT ARE WAXY POTATOES?
Waxy potatoes are potatoes that hold their shape well in cooking and that do not disintegrate easily. They are mostly used for salads and other dishes when you want a potato to retain its shape. They have a low starch content and firm moist texture when cooked. They also tend to be sweeter than regular potatoes. Examples of waxy potatoes are red potatoes, new potatoes, baby potatoes, salad potatoes and fingerlings.
MUST I USE RED AND GREEN BELL PEPPERS?
Not at all. You can use any color of pepper that you wish to use. I have seen other recipes which use Pepperoncini as well as Peppadew pickled peppers along with some of the brine.
CAN THIS BE FROZEN?
I cannot see any reason why it can't be frozen. The potatoes might change in texture somewhat if frozen. Simply pop into an airtight container, label and freeze. It will keep up to six months in the freezer. Thaw completely in the refrigerator overnight and then reheat over medium low heat in a skillet, stirring occasionally, until thoroughly heated through to serve.
HOW LONG WILL THE LEFTOVERS KEEP?
Cool down quickly and place into an airtight container. Refrigerate promptly. This will keep for 3 to 4 days. I would not keep it for any longer. Freeze for longer storage.
CAN THIS RECIPE BE DOUBLED?
Absolutely. The original recipe was for twice this amount. Simply double the quantities on everything. Cook times will remain the same.
A FEW ADDITIONAL ONE DISH SUPPERS TO ENJOY
If you are a fan of the one dish supper, (and who isn't?) here are a few more options you might also enjoy!
ONE PAN ITALIAN PASTA - This is another small batch recipe, created for the smaller family. This recipe makes 3 normal servings or 2 generous servings, and I don't mind saying, it is absolutely delicious! Everything cooks in the same pan. The chicken, the pasta, the sauce, everything. EVERYTHING! Chicken, pasta, cherry tomatoes, cheese, and a very tasty sauce.
SMOKED SAUSAGE AND POTATO GOULASH - A delicious one pan warmer which goes down a real treat. Super simple and quick to throw together. Smoked sausage, onions and chunky potatoes, cooked together in a skillet. A bit saucy. A lot delicious. Quick, and easy. Cheap and cheerfully delicious!
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Yield: 4 servings
Chicken Murphy
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This is a delicious stew which incorporates Italian Sausage, Chicken thighs, potatoes, onions and peppers in a delicious one pan supper that is very simple to make! It looks long and complicated, but I can promise you if you have everything ready to go before you begin, it all goes together very quickly and easily.
Ingredients
- 1/2 pound (225g) boneless, skinless chicken thighs, cut into 1 inch pieces
- 1/2 pound (225g) sweet or hot (you decide) Italian sausage, skin removed and cut into bite sized pieces
- 1 TBS all-purpose plain flour
- 3/4 tsp Italian seasoning, divided
- 1 1/2 to 2 TBS olive oil, divided
- 1/2-pound (225g) cremini mushrooms, cleaned and cut into chunky pieces
- 1 medium onion, peeled and chopped
- 1 small red pepper, trimmed, seeded and cut into bite sized chunks
- 1 small green pepper, trimmed, seeded and cut into bite sized chunks
- 2 cloves garlic, peeled and minced
- 3/4 pound (350g) waxy type of potatoes, scrubbed, cut into 1/2 inch pieces and par-boiled for 3 to 4 minutes
- 1/3 cup (80ml) dry white wine
- 1/2 TBS white wine vinegar
- 1/2 TBS honey
- 1 1/8 cup (260ml) chicken stock
- salt and black pepper to taste
- chopped fresh parsley to garnish
Instructions
- Season chicken pieces with salt and pepper and half of the Italian seasoning. Coat with flour. Set aside.
- Heat 1/2 TBS of oil in a large skillet over medium-high heat. Add the sausage pieces and brown all over. (6 to 8 minutes.) Scoop out and into a bowl with a slotted spoon, leaving drippings in the pan.
- Add 1/2 TBS oil to the skillet. Once heated, added the chicken pieces. Brown on all sides. (4 to 5 minutes.) Transfer to the bowl containing the sausage. Turn off the pan.
- Using another skillet, add 1/2 TBS of oil. Heat until hot over medium high heat. Add the potato cubes and cook until golden brown. (4 to 5 minutes.) They should still be firm and not quite cooked through. Scoop out and set aside.
- Add 1/2 TBS of oil to the first skillet. Heat over medium high heat. Add the mushrooms, onions and peppers. Cook, stirring occasionally until tender. (4 to 5 minutes.)
- Stir in the garlic and cook until fragrant. Add the white wine. Allow it to bubble up and stir to deglaze the pan. Add the chicken stock, vinegar, honey and remaining Italian Seasoning.
- Stir in the cooked potatoes. Taste and adjust seasoning with some salt and pepper.
- Bring to the boil, then reduce to a simmer. Cover and simmer over medium low heat for 5 minutes until the potatoes are tender. If the sauce has not thickened to your taste, you can thicken it now with a slurry of 1/2 TBS cornstarch and 2 TBS water.
- Return the chicken and sausage to the pan and heat through, stirring, for 4 to 5 minutes.
- Sprinkle with the chopped parsley and serve immediately.
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I have shared this recipe in the past. I have updated it and downsized it now for just two people. If you are wanting the original recipe, which feeds four, you can check it out here.
I adapted the original recipe from one I found in a cookery book by Cook's Country, entitled One Pan Wonders. I have always loved their recipes. They are always delicious and pretty fail proof. If something doesn't work, then its down to the cook's error, not the recipe.
After I had to leave all my cookbooks back in the UK, this was one that I decided was worth replacing. It is full of sound, delicious and simple one pan suppers. You can't go wrong!
I love one pan meals, meals that are engineered to get me in and out of the kitchen quickly and that don't create a lot of mess. Especially in the summer months. I would rather spend my time in the summer doing other things if I can!
This dish is quite a simple one, composed of tender moist, well flavored chicken breasts, lightly browned, then nestled into a combination of rice, stock, carrots, onions and garlic until perfectly cooked, the rice having absorbed all of those tasty flavors.
Frozen peas are stirred in at the end and left to heat through. The chicken is sliced on the diagonal and placed back on the rice to serve.
A squeeze of lemon and a scattering of parsley on top and dinner is served! This really is a winner/winner chicken dinner!
WHAT YOU NEED TO MAKE CLASSIC CHICKEN & RICE FOR TWO
There is nothing artificial here. Just simple classic and fresh ingredients. Tasty ingredients you probably have in your kitchen already! I love meals like this!
Chicken used to be a fairly inexpensive protein to use. Its a lot more expensive these days, but still one of the cheaper options. Make sure you use the best chicken that you can afford to buy. It really does matter when it comes down to taste.
I use President's Choice Free-From chicken breasts. They are raised without antibiotics and have a much better flavor (in my opinion) than regular chicken breasts.
I really miss the free range chicken I was able to buy at the local Market in Chester. It was always very reasonably priced and had an exceptional flavor.
Today I used Uncle Ben's Converted Long Grain Rice. I also used a chicken stock concentrate that I reconstituted with water.
I always use less water than is recommended on the carton. I want my stock to have a stronger depth of chicken flavor. If I had the space I would use homemade stock. I just don't have the space to store it.
I use frozen organic peas that I get in the organic section of the grocery store. They are very small petit pois and have a lovely flavor. I really dislike overly large, woody-textured peas.
This is a really easy dish to make. All in one, you can't complain. It really is no fuss, no muss. The tastes belie the simplicity of this dish. It really is delicious!
Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
This really is a simple and deliciously wholesome meal! Its relatively low in fat, high in fiber and very simple to make. Not only that, its nice and colorful as well. All you need in addition is perhaps a salad on the side!
Any leftovers re-heat very easily. I just add a bit of butter to the pan, add the leftovers and cook, stirring frequently, over a medium heat, until heated through completely.
You can also freeze the leftovers. Just pack into an airtight freezer container or zip lock baggie and freeze, labeling it correctly with the contents and date. Thaw in the refrigerator overnight and reheat as above.
If you really love simple, one dish meals then you might also enjoy the following:
ONE PAN CHICKEN BROCCOLI ALFREDO PASTA - This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy. With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like.
SHEET PAN SAUSAGE & PEPPERS - A lovely mix of sliced peppers, onions and smoked sausage, roasted on a sheet pan in a hot oven until the sausage is golden brown and the vegetables begin to caramelize. This is lovely served on a toasted bun or with a baked potato on the side.
Classic Chicken & Rice for Two
Yield: 2
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This chicken dish is easy and delicious. Tender juicy chicken nestled in a flavor filled rice with peas and carrots. Perfectly sized for just two people.
Ingredients
- 2 boneless, skinless chicken breasts, all roughly the same size
- fine sea salt and freshly ground black pepper to taste
- 1 TBS light olive oil)
- 1 small onion, peeled and finely chopped
- 3/4 cup (165g) long grain rice, uncooked
- 1 fat clove garlic, peeled and minced
- 2 medium carrots, peeled and sliced
- 1 3/4 cups (415ml) chicken stock
- 1/2 cup (75g) frozen petit pois
- 1 TBS fresh lemon juice
- 1/2 TBS minced fresh parsley
- ground sweet paprika and more parsley to sprinkle (optional)
Instructions
- Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
- Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
- Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
- Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
- Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
- Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
- Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
- Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
- Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
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I hope you will forgive me for sharing another chicken recipe with you today. To be honest, I have been feeling very poorly for the past week, and I have had to dig into the archives for this one.
This is a recipe which I had cooked and photographed while I was still in the UK, but never had time to share. I thought I would share it with you today. I hope you don't mind. Oh, I know you won't because I have the nicest readers in the world.
I had really hoped that I would have started feeling better by now, but there you go. It is what it is, and whilst I am feeling somewhat better, I obviously still have a ways to go.
I am a huge fan of one dish suppers. One pan meals. Main dishes that you can cook all in one pan without having to cook things separately. This Chicken Broccoli Alfredo Pasta Recipe is one such supper.
Its incredibly easy to make. Almost everything just gets stirred together in a skillet and cooked, with the broccoli being added at the last so as not to overcook it.
I don't know about you, but for myself, I do not like overcooked broccoli at all! It can make a broccoli hater out of even the staunchist broccoli lover!
This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy.
With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like.
If you want to make it low fat use evaporated skim milk. If you don't care about the fat, use cream. Either way it is fabulously tasty!
WHAT YOU NEED TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA
Its actually a very short list. Its also fairly economical because it helps a small amount of chicken to go a long way!
- 1 tsp olive oil
- 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
- 1 tsp garlic Italian seasoning mix
- 1 3/4 cup (420ml) of well flavored chicken stock
- 1 cup (240ml) of single cream (can use evaporated milk)
- 1/2 pound (225g) uncooked penne pasta
- 1/2 head of broccoli, cut into florets and blanched until crispy tender
- 1 cup (180g) finely grated Parmesan cheese
- more grated Parmesan cheese to serve
If you don't have chicken breasts you can also use boneless chicken thighs. Just make sure you trim them well. They will also take a bit longer to cook through.
I have used chicken tenders in the past as well, cut into chunks. Delicious!
As I said you can use either cream or evaporated milk. As I recall I used evaporated milk. Both work equally as well, and you really cannot taste the evaporated milk.
I always make my own seasoning mixes. You can find an extensive list here. If you wish to make your own Garlic Italian Seasoning, you can do this: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
It really does have a lovely flavor.
Feel free to use frozen broccoli but bear in mind it will cook much faster than fresh broccoli and the flowery bits have a habit of knocking off of the stems, so it won't be as aesthetically pleasing.
There is no real flavor replacement for the Parmesan cheese. Pecorino perhaps. Alfredo and Parmesan are synonymous. Parmesan is Alfredo.
As is garlic which is why you want Garlic Italian Seasoning. If you don't have a Garlic Italian Seasoning, add some garlic powder when you add the other seasoning. NOT SALT. Powder. About 1/4 to 1/2 tsp should do the trick.
HOW TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA
As I said, nothing could be quick or easier.
Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.
Add the Italian seasoning, broth, and milk. Bring to the boil. Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.
Add the broccoli during the last five minutes of cooking.
Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required. Serve hot, accompanied with more grated Parmesan for sprinkling on top.
Since there is a nice amount of broccoli in this you may not want to serve another cooked vegetable alongside, but I can tell you that a nice tossed salad and some crusty bread to mop up all that sauce would not go amiss!
Quick and easy? Check! No fuss no muss?! Check! All in one pan making for less to clean up? Check! Simple and delicious? Check!
This is one recipe and mid week supper that ticks all my boxes. I hope you will want to try it for yourself!
As a fan of one pan suppers myself, I can highly recommend the following:
ONE PAN CHEESY SAUSAGE PASTA- Cheesy, creamy, spicy and savory this one pan midweek supper has it all going for it! Prepare yourself to fall in love because this quick and simple recipe is destined to become a favorite! With its savory smoked sausage and creamy cheesy sauce, garlic, mushrooms, tomatoes, peppers and onions, this one pan pleaser is destined to become a meal that you will want to put on repeat in your kitchen.
CHEESY TUNA SKILLET PASTA - This Cheesy Tuna Pasta is just like your favourite Tuna Casserole, except it is cooked in a skillet. Amazingly there is no need to cook the pasta first. The pasta cooks right in the pan with everything else. This also helps to cut down on the washing up! I am all for that!
MARTHA STEWARTS ONE PAN PASTA - This simple dish is a real favorite in my house. With spaghetti, cherry tomatoes, onions, garlic, and basil, it has beautiful flavors. A bit of heat from some crushed chilis. It makes its own sauce in about 9 minutes! You can't go wrong!
One Pan Chicken Broccoli Alfredo Pasta
Yield: 4
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This is a delicious way to spread out a small amount of chicken. Rich and delicious.
Ingredients
- 1 tsp olive oil
- 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
- 1 tsp garlic Italian seasoning mix
- 1 3/4 cup (420ml) of well flavored chicken stock
- 1 cup (240ml) of single cream (can use evaporated milk)
- 1/2 pound (225g) uncooked penne pasta
- 1/2 head of broccoli, cut into florets and blanched until crispy tender
- 1 cup (180g) finely grated Parmesan cheese
- more grated Parmesan cheese to serve
Instructions
- Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.
- Add the Italian seasoning, broth, and milk. Bring to the boil.
- Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.
- Add the broccoli during the last five minutes of cooking.
- Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required.
- Serve hot, accompanied with more grated Parmesan for sprinkling on top.
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