Skillet ziti with chicken and broccoli

Laura requested this recipe and it is really yummy and fast!  I like it because you have your protein, starch and veggies in one dish.

Serves 4 to 6
30 minutes

1 pound of chicken breast sliced into 1 inch pieces
Salt and pepper
3 tbsp butter
1 onion, minced
1/4 tsp red pepper flakes
1/4 tsp dried oregano
3 garlic cloves, minced
8 oz ziti (2 1/2 cups)
1/2 cup heavy cream
2 1/2 cups chicken stock
1 bunch broccoli (1 1/2 pounds), stems discarded and florets cut into 1 inch pieces
1 cup jarred roasted red pepper, rinsed and sliced 1/4 inch thick
1 ounce Parmesan cheese, grated (1/2 cup)
2 tbsp fresh lemon juice (optional)

1- Pat the chicken dry, then season with salt and pepper.  Melt 1 tbsp of the butter in a 12- inch skillet over medium heat.  Add the chicken and cook until it is highly browned but not fully cooked, about 4 minutes.  Transfer the chicken to a bowl.

2-  Add 1 more tbsp of the butter, onion, red pepper flaked, oregano, and /2 tsp salt to the skillet.  Cook until the onion is softened, about 5 minutes.  Stir in the garlic and cook until fragrant, about 15 seconds.

3-  Sprinkle the ziti evenly into the skillet.  Pour the broth and cream over the ziti.  Cover and bring to a boil, about 5 minutes.

4-  Reduce the heat to medium-low and stir in the broccoli and roasted red peppers.  Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.

5- Stir in the chicken and any accumulated juice.  Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.

6-  Stir in the remaining 1 tbsp butter, the Parmesan, and lemon juice (if using).  Season with salt and pepper to taste.