Baked Penne With Chicken Broccoli And Mushrooms Food

CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
• In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
• Transfer to prepared baking dish and spread evenly with the back of a large spoon.
• Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
• Return to oven and bake for an additional 10 minutes, or until the top is golden brown.

BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS

Steps:

• Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
• Filling: adjust an oven rack to the middle position; preheat oven to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
• Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
• Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
• Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
• Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
• Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
• Add in the onion and cook until softened and beginning to brown, about 8 minutes.
• Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
• Add in the flour and cook, stirring constantly, until golden, about 1 minute.
• Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
• Slowly whisk in the broth and cream; bring to a simmer, whisking often.
• Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
• Off the heat, stir in the Asiago and pepper.
• Add in the cooked pasta and broccoli to the sauce; stir to combine.
• Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
• Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
• Serve immediately.

PENNE WITH CHICKEN & BROCCOLI CASSEROLE

Steps:

• Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

PENNE WITH BROCCOLI AND MUSHROOMS

Steps:

• Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
• Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)

Steps:

• Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
• Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
• Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
• Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
• TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
• TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
• BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

SKILLET PENNE WITH CHICKEN AND BROCCOLI - ONE DISH!

Steps:

• Pat the chicken dry, then season with salt and pepper. Melt 1 tablespook of the butter in a 12 inch skillet over medium-high heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
• Reduce heat to medium. Add 1 more tablespoon of the butter, onion, red peppers, red pepper flakes, oregano and the 1/2 tsp salt to the skillet. Cook until onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
• Sprinkle the penne (uncooked) evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about 5 minutes.
• Reduce the heat to medium-low and stir in the broccoli. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
• Stir in the chicken and any accumulated juices. Cover and continue to simmer until the chicken is cooked through, about 3 minutes.
• Stir in the remaining 1 tbsp butter and the parmesan. Season with salt and pepper to taste.