Finally the Right Recipe!

  Serves 8 servings (6 people) Ingredients    2  tablespoons   butter   divided 2   tablespoon   olive oil 2   pound   boneless   skinless chicken breasts, cut into ½-inch strips 1   teaspoon   kosher salt   divided 0.5   teaspoon   black pepper   divided 2   small yellow onion   chopped 6   cloves   garlic   minced (about 1 tablespoon) 4   teaspoons   Italian seasoning 0.5   teaspoon   red pepper flakes   optional; or reduce to 1/8 teaspoon if sensitive to spice 2   14-ounce can low-sodium chicken broth 3   cups   nonfat milk   plus additional as needed 16   ounces   dry ziti pasta or similar pasta   such as penne, rigatoni, or fusilli (about 3 cups) 2   medium head broccoli   cut into florets (about 3 cups) 1  14 ounce can sun-dried tomatoes in oil   drained, cut into bite sized pieces 0.5   cup   grated Parmesan cheese   plus additional for serving 4   tablespoons   chopped fresh parsley   plus additional for serving Instructions   Heat 1 tablespoon butter and 1 tablespoon oil in a

      Ingredients : 1 cup salsa, plus more, for serving 1 tablespoon fresh lime juice, plus lime wedges, for serving 1 tablespoon Worcestershire sauce 2 cloves garlic 1 1/4 pounds skirt steak, trimmed well and cut into 3-4 pieces Warm tortillas, sliced avocado and fresh cilantro leaves, for serving    Directions Combine the salsa, lime juice, Worcestershire, and garlic in a blender; puree until smooth. Pour into a resealable plastic bag and add the steak pieces. Seal tightly and rub the steaks with the marinade until evenly coated. Set aside for about 30 minutes at room temperature. Grilling Instructions: Start one side of the grill. Once hot, clean the whole grill surface. Place marinaded skirt steak on hot side of the grill. Cook for 2 minutes and flip. Once seared, put on the indirect heat side of the grill.  Once it reaches desired internal temperature, remove from heat and let rest 5 minutes. Slice against the grain into small pieces.