BROCCOLI TOMATO CHICKEN
Make and share this Broccoli Tomato Chicken recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. In a medium frying pan, melt butter over medium heat.
- Add chicken and onion and cook until chicken is opaque, about 8 minutes.
- Add broccoli, lemon juice, thyme and salt and pepper to taste.
- Cover and simmer for 6 minutes. Add tomatoes and simmer, covered for 3-4 minutes, or until hot.
CHICKEN, BROCCOLI, AND TOMATO PASTA
This is an easy, budget-friendly Italian dish that I found in the paper. Since I usually have most of these ingredients on hand, I hope to try it soon. Until then, I'm putting it here for safe keeping.
Provided by Denise in da Kitchen
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
- Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
- Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
- Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
- Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.
Nutrition Facts : Calories 554.7, Fat 12.6, SaturatedFat 4.3, Cholesterol 136.4, Sodium 1772.4, Carbohydrate 70.5, Fiber 5.9, Sugar 9.1, Protein 33.2
CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
- Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
- Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
- Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 122 milligrams, Sodium 498 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 46 grams, Sugar 4 grams
CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI
For a one-dish weekday meal, serve our fusilli with chicken, broccoli and cherry tomatoes. It has half the fat of spaghetti and meatballs, plus it combines a healthy dose of vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
- While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
- Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.
Nutrition Facts : Calories 675 calorie, Fat 24 grams, SaturatedFat 8.5 grams, Carbohydrate 65 grams
BROCCOLI, TOMATO AND CHICKEN SOUP
It is cold out and we had half of recipe #258128 (made with broccoli) and a chicken breast left from last night so what to do but make soup. While I used what was left from recipe #258128 ***you could substitute 1/2 pound broccoli and 1 to 2 teaspoons balsamic vinegar.***
Provided by Debbwl
Categories Chicken
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
- Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
- Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
- Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.
CHICKEN CASSEROLE WITH PASTA, TOMATO AND BROCCOLI
This recipe looks and sounds fantastic! You have to check out the picture on the www.crisco.com website.
Provided by senseicheryl
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F Coat 13 x 9 x 2-inch baking dish with no-stick cooking spray.
- HEAT oil in large skillet over medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally.
- COMBINE broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese.
- BAKE 20 minutes. Do not overbake. Remove dish to cooling rack. Serve warm.
Nutrition Facts : Calories 218.7, Fat 4.3, SaturatedFat 1.6, Cholesterol 38.4, Sodium 454, Carbohydrate 25.4, Fiber 3.7, Sugar 7.3, Protein 20.5
CHICKEN AND BROCCOLI PASTA
Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well.
Provided by Gloria McShane
Categories World Cuisine Recipes European Italian
Time 20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 51 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 3.6 g, Protein 23.5 g, SaturatedFat 1.4 g, Sodium 296.1 mg, Sugar 5 g
PASTA, BROCCOLI AND CHICKEN
A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!
Provided by Joanne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 45.7 g, Cholesterol 67.2 mg, Fat 21.3 g, Fiber 3.4 g, Protein 34.4 g, SaturatedFat 5.5 g, Sodium 256.8 mg, Sugar 3.4 g
PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES
Cook's Illustrated 2005 Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.
Provided by nsomniak6
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 577.5, Fat 15.2, SaturatedFat 8.1, Cholesterol 96.4, Sodium 169.2, Carbohydrate 60.1, Fiber 6.3, Sugar 5.1, Protein 41.1
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