Chicken And Broccoli Pesto Pasta Toss Food

CHEESY CHICKEN, BROCCOLI AND PESTO PASTA BAKE

Steps:

• Boil a large pan of water with a sprinkle of salt, when bubbling, add pasta to water and leave for 10 - 12 minutes. Add broccoli and leave for further 5 minutes, once cooked, drain out and add pasta and broccoli back to pan.
• Add a tbsp of oil to a large frying pan and add to high heat. Add chicken breast to pan and fry until begins to brown, remove from the pan. Add bacon into pan and fry for around 3 - 5 minutes, then add mushroom, garlic and spring onions and leave for another 2 - 3 minutes.
• Once bacon has cooked, add chicken back to the pan and stir together gently for another 5 minutes. Remove from heat and stir into pasta.
• In a medium sized saucepan, melt the soft cheese and butter together on a low heat, stirring together constantly. Once melted together and the sauce is visibly thinner, stir in the milk and add the pesto and stir for roughly 5 minutes. When happy with the sauce, stir into the pasta pan and mix together well so all contents are coated.
• Now, add all the pasta mix to a deep oven dish and spread out around dish, then sprinkle over Parmesan cheese and put into the oven, for about 30-35 minutes on 200c (Fan Oven) or until Cheese is brown and golden.

PASTA WITH BROCCOLI PESTO

Steps:

• Cook and stir garlic in hot oil in large skillet on medium heat until tender. Stir in broccoli; cook 3 min., stirring occasionally.
• Place chicken broth, broccoli mixture and 1/4 cup of the walnuts in blender container; cover. Blend until smooth; stir in cheese. Place in large bowl.
• Add pasta, ham, tomatoes and remaining 1/2 cup walnuts; mix lightly.

CHICKEN AND BROCCOLI PASTA WITH PESTO

Steps:

• Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
• While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
• Set aside.
• Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
• Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
• To freeze:.
• Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
• To serve:.
• Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.
• Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.

FRESH BROCCOLI & CHICKEN PASTA TOSS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce; cook 5 min. or until chicken is done, stirring occasionally.
• Drain pasta mixture; return to pan. Add chicken mixture; mix lightly. Top with cheese.

CHICKEN PESTO PASTA

Steps:

• Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
• Heat the olive oil in a large pan over medium high heat.
• Place the chicken in the pan and season with salt and pepper to taste.
• Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
• Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
• Add the cherry tomatoes and gently fold them into the pasta.
• Sprinkle with parmesan cheese and parsley. then serve.

CHICKEN AND BROCCOLI PASTA

Steps:

• Cook the pasta in salted water according to package instructions. Add the broccoli to the pot during the last 4 minutes of cooking time.
• Reserve 1/4 cup of pasta cooking liquid.
• Melt the butter in a pan over medium-high heat until browned. Add the heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper.. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
• Place the pasta and broccoli back into the pot you cooked it in.
• Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Arrange the chicken on top of the pasta.
• Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired. Serve immediately.

CHICKEN PESTO PASTA

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15-16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.) Alternatively you can poach the chicken - place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10-15 minutes, with a lid on, until the chicken is completely cooked.
• While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.
• Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.
• Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve.

CHICKEN AND BROCCOLI PESTO PASTA TOSS

Steps:

• Cook pasta according to directions, drain and cool.
• Combine pasta, chicken, broccoli and mozzarella.
• Blend basil and garlic in blender or food processor until finely chopped.
• Add mayo, lemon juice and salt.
• Process to combine thoroughly.
• Stir in Parmesan.
• Mix with pasta.
• Fold in nuts.
• Best served room temperature.