1 lb boneless, skinless chicken breasts, trimmed and sliced thin, salt and pepper
1/4 cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 cup dry white wine
2 1/2 cups water
2 cups low sodium chicken broth
2 1/2 cups penne
8 oz broccoli florets cut into 1 inch pieces
2 oz Parmesan cheese, grated, plus extra for serving
Heat 1 tablespoon oil in 12 inch non stick skillet over medium high heat, add chicken in single layer and cook without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until cooked through. Transfer to bowl and cover to keep warm.
Add 1 tablespoon oil to now empty skillet and heat over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until soft 5-7 minutes. Stir in garlic, pepper flakes and oregano and cook about 30 seconds. Stir in wine and simmer until nearly evaporated, about 2 minutes. Stir in broth, water and penne. increase heat to medium high and cook stirring often until penne is nearly tender about 12 minutes.
Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes. Stir in chicken along with any juices and cook until warmed through for about 1 minute. Take the skillet off the heat, stir in remaining 2 tablespoons oil and Parmesan and season with salt and pepper to taste. Serve with extra parmesan cheese.