Skillet Chicken Ziti (Or Penne)-- by Katherin Walton

1 lb chopped chicken breast

½ t pepper

½ t salt, divided

2 T butter, divided

1 small onion, chopped

3 garlic cloves, minced

¼ t dried oregano

¼ t (or less) crushed red pepper flakes

2 ½ C uncooked ziti (or 2 C uncooked penne)

2 C reduced-sodium chicken broth

1 C milk

1 bunch broccoli, cut into florets

1 C julienned roasted red bell peppers

½ C grated parmesan cheese

Sauté chicken with ¼ t salt and pepper and 1 T butter. Remove and keep warm. Sauté onion in remaining butter. Add garlic, pepper flakes, oregano, remaining salt, cook another minute. Add broth and milk, bring to a boil and add pasta. Turn heat down and simmer until pasta is done, adding broccoli and roasted red peppers during last 5 minutes. Stir in chicken and parmesan.

Notes: To roast the red pepper, I broil it, turning it frequently until it is bubbly all around. Then I take the pepper out of the oven and let it cool in a bowl covered with plastic wrap. When it’s cool, it peels easily.