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1
Season the chicken with salt and pepper.
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2
Heat 1 Tablespoon of the oil in a 12-inch nonstick skiller over medium-high heat until just smoking.
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3
Add the chicken in a single layer and cook for 1 minute without stirring.
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4
Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 minutes longer.
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5
Transfer the chicken to a clean bowl and set aside.
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6
Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
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7
Return the skillet ot medium-high heat and cook, stirring often, until the onion is softened, 2-5 minutes.
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8
Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
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9
Add the ziti, 2 cups water and the broth.
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10
Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes.
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11
Addd the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water.
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12
Cover, reduce the heat to medium, and cook untl the broccoli turns bright green and is almost tender, 3-5 minutes.
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13
Uncover and return the heat to high.
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14
Stir in the cream Asiago, and reserved chicken with any accumulated juices, and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1-2 minutes.
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15
Off the heat, stir in the lemon juice and season with salt and pepper to taste.
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16
Serve, passing more grated Asiago at the table, if desired.
