from America's Test Kitchen
cut boneless skinless chicken breasts into bite sized pieces on the diagonal, season with salt and pepper.
heat a tablespoon of veg oil in a large nonstick skillet, when pan is hot add chicken, leave for a few minutes to brown on one side, then stir to cook other sides.
mince half a large onion and three cloves of garlic. when chicken is mostly cooked, remove it, add another tablespoon of oil, the onion, and 1/2 t salt. cook for 3-5 minutes until onion begins to soften, then add 3 cloves minced garlic, 1/4 t oregano, 1/8 t red pepper flakes, 8 oz ziti, 1 can low sodium chicken broth (1 3/4 c), 2 c water. turn up heat to high and simmer uncovered.
meanwhile cut broccoli into evenly sized bite sized florets. rinse 3-4 oil packed sun dried tomatoes, then chop them finely.
once liquid is almost completely absorbed, add 3/4 c water, the broccoli florets, and the sun dried tomatoes. cover and steam for 2-3 minutes.
meanwhile, shred 1/2-3/4 c asiago cheese. uncover skillet, add the chicken, 1/2 c heavy cream and the shredded cheese, and simmer for a minute or two until the sauce starts to thicken. serve with a little shredded asiago on top.
