Broccoli And Chicken Pasta Salad Food

CHICKEN BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
• In an extra large bowl, whisk together all the ingredients for the dressing until combined and smooth. Add in the cooked pasta, chicken, broccoli, raisins, celery, almonds, and scallions; toss to combine and coat.
• Enjoy right away or refrigerate until ready to serve.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GARLICKY SALAMI AND BROCCOLI PASTA SALAD

Steps:

• Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the salami and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

BROCCOLI CHICKEN SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

RANCH BROCCOLI PASTA SALAD

Steps:

• In a large bowl, combine the pasta, broccoli and onion. In a small bowl, combine mayonnaise, milk, salad dressing mix and salt. Add to pasta mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon.

CHICKEN, CHEDDAR & BROCCOLI PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.; drain. Place in large bowl.
• Add remaining ingredients; mix lightly.

BROCCOLI-PASTA-CHEDDAR SALAD

Steps:

• Mix sugar, mayonnaise, and vinegar; set aside.
• Boil noodles until done; drain in colander. Run cold water over pasta to chill.
• In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.

PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES

Steps:

• Bring 4 quarts water to rolling boil, covered, in stockpot.
• Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
• Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
• While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
• Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

CHICKEN BROCCOLI SALAD

Steps:

• Combine broccoli, chicken, walnuts, and green onions in a large bowl.
• Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
• Pour mayonnaise dressing over broccoli mixture; toss to coat.
• Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.