Baked Chicken And Broccoli Pasta Food

ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
• Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
• Spread pasta in a baking dish. Sprinkle over flour.
• Pour over milk and broth, add garlic and butter. Stir.
• Spread chicken over the top, then broccoli.
• Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
• Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
• Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
• Stand for a few minutes then serve immediately!

ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
• Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
• Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
• Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
• Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
• Add in Parmesan and mozzarella. Stir until cheese is melted.
• Stir in chicken until well incorporated.
• Enjoy!

PASTA, BROCCOLI AND CHICKEN

Steps:

• In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
• Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
• In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

CHICKEN AND BROCCOLI PASTA

Steps:

• In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
• Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
• Add basil and toss well; top with Parmesan cheese. Serve.

LIGHT CHICKEN AND BROCCOLI BAKE

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 180 degrees C.
• Lightly spray olive oil over baking dish.
• Place pasta in a pot of boiling water and cook as per packet instructions.
• Drain well.
• Combine pasta, broccoli, onion and chicken and place in the baking dish.
• Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
• Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.

CHICKEN-AND-BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 375°F with oven rack 6 to 8 inches from heat. Cook pasta in a large stockpot or Dutch oven according to package directions, adding broccoli for the last 2 minutes of cook time. Transfer pasta and broccoli to a colander, and drain well.
• Add oil to the same stockpot, and heat over medium-high. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cook chicken in hot oil, turning occasionally, until chicken is lightly browned and cooked through, about 5 to 6 minutes. Reduce heat to medium, and add cream cheese, heavy cream, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until cream cheese is melted and sauce begins to bubble, 3 to 4 minutes. Remove from heat. Stir in pepperoncini peppers, garlic powder, and 1 cup of the mozzarella until combined. Return pasta and broccoli to pot, and stir to coat.
• Transfer pasta mixture to a 13- x 9-inch broiler-proof baking dish, and top with remaining 1 cup mozzarella. Bake in preheated oven until heated through, about 10 minutes. Increase temperature to broil, and broil until cheese on top is golden brown, about 3 minutes.

BAKED CHICKEN AND BROCCOLI PASTA

Steps:

• Preheat the oven to 350 degree F. Grease a 9X13 baking dish with oil and keep it aside.
• Cook the pasta according to the package instructions and add the broccoli florets before 2 minutes and drain the pasta along with the broccoli and keep it aside.
• Season the chicken pieces with Italian seasonings, garlic powder, black pepper and salt.
• Heat a cast iron pot on a medium flame with oil, add the chicken pieces and cook for 4-5 minutes.
• Stir in the chicken broth, seasonings, half and half and cream cheese and cook for 3-5 minutes until the cream cheese melts.
• Add 1 cup mozzarella cheese and allow it to melt and thicken. Remove the pot from the heat and fold in the cooked pasta and broccoli. Mix it gently until everything comes together.
• Transfer the pasta to the prepared baking dish, top the pasta with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 15 minutes.
• After 15 minutes remove the foil and bake for 10 minutes.
• Once baked through, garnish the baked chicken pasta with red chili flakes and serve it while it is warm.

CHICKEN BROCCOLI PASTA BAKE

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 8-inch baking pan or a casserole dish.
• In a large bowl, toss together the steamed broccoli and the cooked pasta.
• In a heavy-bottomed saucepan, heat the butter over medium heat.
• Add in the onion; cook for about 3 minutes, or until softened.
• Stir in the garlic and flour; cook for 1 minute.
• Stir in thyme, then slowly whisk in the chicken broth and the half and half cream (or milk); add in the bay leaf and the 1/4 cup Parmesan cheese, bring to a medium boil, reduce heat; cook gently for 6-7 minutes, until mixture is thickened.
• Add in the chicken pieces; cook for 2-3 minutes, until chicken is barely cooked through.
• Remove from heat, season with salt, pepper and nutmeg.
• Add the mixture to the bowl with the pasta/broccoli mixture, add in the chopped parsley; stir until mixed.
• Transfer to prepared greased baking dish or casserole dish.
• Dot with the cottage cheese.
• Sprinkle with grated Parmesan cheese.
• Bake for 20 minutes, or until heated through, and the top is lightly browned.

BROCCOLI CHEDDAR CHICKEN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat the broiler to high.
• Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
• Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3-4 minutes, or until the liquid has thickened lightly.
• Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2-3 minutes.
• Remove the pot from the heat and fold in 1½ cups Kroger® Brand Frozen Broccoli Florets, 1¼ cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
• Transfer the pasta to an 8"x13" baking dish and spread in an even layer. Sprinkle the remaining ½ cup Kroger® Brand Frozen Broccoli Florets, remaining ½ cup Kroger® Brand Grilled Chicken Breast Dices, and remaining ¾ cup shredded cheddar cheese on top.
• Place the dish under the broiler for 3-6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
• Serve immediately with Kroger® Brand Italian Herb Focaccia.
• Enjoy!

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.