FUSILLI WITH BROCCOLI AND CHICKEN
Serve four food groups in one delicious dish: corkscrew pasta, broccoli, chicken, and a sprinkling of Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a medium saucepan. Add chicken. Reduce heat to medium-low; cover. Simmer until cooked through, about 10 minutes. Remove chicken; let cool. Using a fork, shred meat into bite-size pieces. Toss with 1 teaspoon oil and 1/4 teaspoon salt. Set aside.
- Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.
- Heat remaining 1/4 cup oil in a large skillet over medium heat until hot but not smoking. Add cooked broccoli and the garlic. Cook, stirring often, 2 minutes. Stir in shredded chicken and cooked pasta. Cook 1 minute more. Remove garlic cloves. Transfer pasta mixture to a large platter. Serve with cheese.
CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA
This recipe was printed in Boston Globe's 'Ask the Chef' column this week. The recipe originates from Rino's Place in East Boston. It's pretty tasty (even my 9 year old devoured it) and gave me an excuse to try a new veggie -- broccoli rabe. I'm posting the recipe the way I made it tonight, but if you want to try the Rino's Place, full calorie version, use 5/8 C of oil instead of 1/3 C and add 4 tablespoons of butter at the same time as the wine. I made this with whole wheat fusilli -- its a bit heavier and a little nuttier tasting than regular fusilli, and offers your family a serving of whole grains. I think this dish would go well as a dish to pass or as a dish to serve for company.
Provided by Lowfat Linda
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in a large pot of boiling, salted water.
- Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
- Return water to the heat and bring to a boil.
- Blanch broccoli rabe for two minutes, then strain and set aside.
- Dredge chicken in flour, shake off excess.
- Heat oil over medium high heat in a large saute pan and cook chicken for 1 to 2 minutes on each side or until golden brown.
- Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
- Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
- Add cooked pasta, stir to combine and remove from heat.
- Serve topped with grated cheese.
Nutrition Facts : Calories 711.1, Fat 17.1, SaturatedFat 3.2, Cholesterol 134.1, Sodium 273.2, Carbohydrate 65.9, Fiber 2.7, Sugar 1.6, Protein 65.2
CREAMY FUSILLI WITH CHICKEN AND BROCCOLI FROM STEFANO FAITA
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Generously salt water. Add pasta and cook for 6 minutes. Add broccoli florets and continue to cook until pasta is al dente and broccoli is tender. Drain, reserving some of the pasta water. Meanwhile, add olive oil to large skillet over medium heat. When oil is hot, add pancetta (or bacon) and cook until golden, about 2 minutes. Increase heat to medium-high. Add butter, chicken, garlic, sage, and salt and pepper. Cook, stirring occasionally, until chicken is browned, about 3 to 4 minutes. Add the wine, cream, and sundried tomatoes. Stir to remove any brown bits in the bottom of the pan. Bring sauce to a boil and cook until chicken is cooked through and sauce thickens slightly, about 5 minutes. Add drained pasta and broccoli. Toss to combine, adding a few tablespoons of pasta water if needed to loosen the sauce. Add parmesan cheese and parsley. Toss. Serve sprinkled with a bit of cheese, if you like. This recipe is courtesy of Tablée des chefs.
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
FUSILLI WITH CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
- Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.
FUSILLI WITH GARLICKY BROCCOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
- Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
- Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.
CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE
Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of crushed red pepper.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
- Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.
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
CHICKEN, BROCCOLI AND FUSILLI PASTA
I found this recipe some years ago and it is one of my favorites. It is a dish that the whole family will love and it is healthy and quick after a long day.
Provided by BakingGuru
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minute Using a slotted spoon remove broccoli to a large bowl. Add fusilli to same pot and cook pasta al dente (almost done). Drain pasta.
- Meanwhile, heat oil in a heavy large skillet over high heat. Crush garlic and add to oil, slice chicken to 1/2 inch strips and add to oil. Be careful not to let the garlic brown or burn. Cook chicken about 5 minutes.
- Using slotted spoon, transfer chicken to a bowl with broccoli. Add wine, chicken broth and cream to the skillet and boil until sauce thickens slightly, about 8 minute Add pasta, broccoli, chicken, and parmesan and toss until mixture is heated through and coated evenly with sauce.
Nutrition Facts : Calories 591.4, Fat 28.3, SaturatedFat 12.3, Cholesterol 95.9, Sodium 224.7, Carbohydrate 49.4, Fiber 1.9, Sugar 1.6, Protein 28.4
CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE
Provided by Nicholas Puniello
Categories Milk/Cream Chicken Garlic Pasta Sauté Kid-Friendly High Fiber Broccoli Bon Appétit Boston Massachusetts Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
- Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saut$amp;eacute; until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.
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
CREAMY CHICKEN AND FUSILLI
Progresso® broth provides a simple addition to this creamy chicken and fusilli pasta dinner packed with frozen sweet peas - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
- Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.
Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg
FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI
From "Best-Ever Pasta" Cookbook. This one-dish meal is delicious, combining oven-roasted tomatoes, broccoli, onions, garlic, chicken and lemon. With flavors like that, who can resist?
Provided by Tee Lee
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
- Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR).
- Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
- Drain and set aside.
- Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
- Add the onion, thyme, chicken and season with salt.
- Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
- Add the garlic and cook for 1 minute more, stirring frequently.
- Remove from the heat, stir in lemon juice and season with pepper.
- Set aside and keep warm.
- Cook the fusilli accoring to the directions on the package.
- Drain and place in a large bowl.
- Toss the pasta with the remaining oil.
- Stir the broccoli and chicken mixture into the pasta.
- Add the tomatoes and stir gently to blend.
- Serve immediately.
Nutrition Facts : Calories 801.8, Fat 25.7, SaturatedFat 3.9, Cholesterol 72.6, Sodium 464.8, Carbohydrate 99.9, Fiber 6.3, Sugar 8.5, Protein 43.7
CREAMY CHICKEN FUSILLI
Make and share this Creamy Chicken Fusilli recipe from Food.com.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Grease a medium size casserole dish.
- Cook the pasta in boiling water until just al dente; drain and set aside.
- In a skillet heat butter over medium heat.
- Add in chicken, onion and garlic; cook for about 4 minutes or until the chicken is lightly browned.
- Add in red bell pepper and peas; cook stirring occasionally or until veggies are just crisp-tender.
- Mix in cream cheese, broth, wine, basil, seasoned salt and pepper; cook stirring until the cream cheese has melted.
- Toss in the cooked pasta.
- Transfer to baking dish.
- Bake for about 25-30 minutes or until hot and bubble.
- Sprinkle with grated cheese and return to oven to melted.
Nutrition Facts : Calories 900, Fat 81.1, SaturatedFat 48.5, Cholesterol 278.5, Sodium 882.7, Carbohydrate 7.9, Fiber 0.4, Sugar 1.6, Protein 35.2
FUSILLI & BROCCOLI
Found this in a magazine.Cut out most of the oil it called for as it really didn't need that much. Great main entree. Or a great side dish with chicken or seafood.
Provided by Katha
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pasta according to package directions.
- In a medium skillet, saute garlic& red pepper in oil about 5 mimutes, until garlic is lightly browned.
- add broth keep warm.
- Add broccoli to pasta water the last 2-3 minutes.
- Drain pasta& broccoli.
- Return to pot.
- Pour garlic mixture over pasta.
- Toss to coat well.
- Place in serving bowls.
- Dust with cheese if desired.
- Serve 8.
Nutrition Facts : Calories 235.5, Fat 2.6, SaturatedFat 0.4, Sodium 12.3, Carbohydrate 44.5, Fiber 2.6, Sugar 1.4, Protein 8
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