- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ½-inch strips
- ½ teaspoon kosher salt divided
- 1/4 teaspoon black pepper divided
- 1 small yellow onion chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional; or reduce to 1/8 teaspoon if sensitive to spice
- 1 14-ounce can low-sodium chicken broth
- 1 1/2 cups nonfat milk plus additional as needed
- 6 ounces dry whole wheat ziti pasta or similar pasta such as penne, rigatoni, or fusilli (about 2 1/4 cups)
- 1 medium head broccoli cut into florets (about 3 cups)
- 1 14 ounce can artichoke hearts in water drained, cut into quarters, and patted dry
- 2 tablespoons freshly squeezed lemon juice for even more lemon flavor, add the zest also
- 1/4 cup grated Parmesan cheese plus additional for serving
- 2 tablespoons chopped fresh parsley plus additional for serving
Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.
- TO STORE: Store leftover ziti in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently reheat the ziti in a Dutch oven over medium-low heat, adding additional broth as needed. You can also rewarm the pasta in the microwave until hot.
- TO FREEZE: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.