Basil Chicken With Broccoli Food

CHICKEN AND BROCCOLI LINGUINE WITH LEMON BUTTER BASIL SAUCE

Steps:

• Cook the pasta according to directions in a large pot of heavily salted water. 3 minutes before it's al dente, remove 1/2 cup pasta water and reserve for later. Add the broccoli florets to the water and boil with the pasta. Drain the pasta and broccoli until it's almost cooked, just before al dente.
• Meanwhile, season cubed chicken breasts liberally with salt and pepper, as well as the zest from the lemon.
• Sauté the chicken in a large skillet over medium high heat in 1 tablespoon butter and 1 tablespoon olive oil, until browned and fully cooked. Don't worry about it sticking to the bottom of the pan- you'll deglaze it in a moment.
• Remove the chicken and set aside on a plate. Add the minced garlic (2 cloves) to the pan and sauté until fragrant (about 30 seconds).
• Add the white wine (1/2 cup) to the pan to deglaze it, using a wooden spoon to scrape up any browned bits from cooking the chicken and garlic. Turn heat to medium and simmer until almost all of the liquid from the wine is gone.
• Add the chicken stock (1/2 cup) and stir.
• Add the drained linguine and broccoli, as well as the 1/4 cup reserved pasta water. Continue cooking over medium heat until sauce thickens and pasta cooks all the way through- about 2 minutes. Add the cooked chicken back in.
• Remove from heat and stir in lemon juice, remaining 1 tablespoon butter, fresh basil (2 tablespoons), Pecorino Romano cheese (1/4 cup), and slivered almonds (1/4 cup). Stir until cheese has fully melted.
• Serve immediately with extra cheese, lemon zest, fresh basil, and/or salt and pepper, if desired.

BASIL CHICKEN WITH BROCCOLI

Steps:

• On medium high, heat pan with oil.
• Fry garlic until fragrant.
• Add onions and chicken.
• Stir-fry chicken until it just turns white.
• Add broccoli and fry for about 1-2 minutes.
• Stir in basil and cook until basil begins to wilt.
• Serve warm with rice.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

CREAMY PASTA WITH CHICKEN, BROCCOLI AND BASIL - LOW FAT VERSION

Steps:

• Bring about 2 quarts of water to a boil - add a tablespoon of salt to the boiling water.
• Add pasta and use the cooking time given on the package to cook your pasta al dente. Stir frequently at first to prevent pasta from sticking.
• Add the broccoli to the boiling pasta water during the last 5 minutes of cooking.
• Meanwhile, microwave broth, milk and garlic in a microwave-safe bowl until steamy hot (approx. 3 to 4 minutes). Then let it stand for a few minutes.
• Put butter in a saucepan over low heat.
• After butter melts, whisk in flour, then hot milk mixture. Whisk constantly over medium-low to medium heat until sauce thickens. This should take about 1 to 2 minutes. You judge as to when the sauce thickens up.
• Stir in parmesan, cooked chicken, tomatoes, basil and red pepper flakes.
• Salt and pepper to taste and let simmer for about 5 minutes to blend flavors.
• Drain pasta and broccoli, *reserving 1 cup pasta cooking liquid* and return to pasta pot.
• Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten.
• Toss and serve immediately with a light sprinkling of parmesan.
• Enjoy!

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.