Chicken Broccoli Pasta Bake Food

ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
• Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
• Spread pasta in a baking dish. Sprinkle over flour.
• Pour over milk and broth, add garlic and butter. Stir.
• Spread chicken over the top, then broccoli.
• Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
• Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
• Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
• Stand for a few minutes then serve immediately!

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

CHICKEN BROCCOLI PASTA BAKE

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 8-inch baking pan or a casserole dish.
• In a large bowl, toss together the steamed broccoli and the cooked pasta.
• In a heavy-bottomed saucepan, heat the butter over medium heat.
• Add in the onion; cook for about 3 minutes, or until softened.
• Stir in the garlic and flour; cook for 1 minute.
• Stir in thyme, then slowly whisk in the chicken broth and the half and half cream (or milk); add in the bay leaf and the 1/4 cup Parmesan cheese, bring to a medium boil, reduce heat; cook gently for 6-7 minutes, until mixture is thickened.
• Add in the chicken pieces; cook for 2-3 minutes, until chicken is barely cooked through.
• Remove from heat, season with salt, pepper and nutmeg.
• Add the mixture to the bowl with the pasta/broccoli mixture, add in the chopped parsley; stir until mixed.
• Transfer to prepared greased baking dish or casserole dish.
• Dot with the cottage cheese.
• Sprinkle with grated Parmesan cheese.
• Bake for 20 minutes, or until heated through, and the top is lightly browned.

CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 375*F.
• Cook the pasta in a large pan of boiling salted water for 6 minutes, then add the broccoli and cook for 5 to 6 minutes longer, until the pasta is just cooked.
• Drain well and return to pan.
• Heat the oil in a wide pan and add the chicken pieces.
• Fry until lightly browned.
• Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.
• Gently simmer until the cheese has melted, stirring, until the sauce is thickened slightly.
• Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish.
• Level the top.
• Mix the spring onions, cheddar, garlic and almonds and sprinkle over the pasta.
• Bake for 20 minutes until golden.

CHICKEN, CORN, BROCCOLI PASTA BAKE

Steps:

• Cook the pasta till al dente then drain.
• In the pot mix the cooked pasta, chicken, broccoli, corn and cheese sauce.
• Pour all this into a large baking tray/casserole.
• Top with the shredded cheese, parmesan and breadcrumbs.
• Dot with margarine and bake in a moderate oven until brown and bubbly.

PASTA, BROCCOLI AND CHICKEN

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.

CHICKEN AND BROCCOLI PASTA

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.

BROCCOLI CHEDDAR CHICKEN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat the broiler to high.
• Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
• Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3-4 minutes, or until the liquid has thickened lightly.
• Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2-3 minutes.
• Remove the pot from the heat and fold in 1½ cups Kroger® Brand Frozen Broccoli Florets, 1¼ cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
• Transfer the pasta to an 8"x13" baking dish and spread in an even layer. Sprinkle the remaining ½ cup Kroger® Brand Frozen Broccoli Florets, remaining ½ cup Kroger® Brand Grilled Chicken Breast Dices, and remaining ¾ cup shredded cheddar cheese on top.
• Place the dish under the broiler for 3-6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
• Serve immediately with Kroger® Brand Italian Herb Focaccia.
• Enjoy!

CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 180 degrees C.
• Lightly spray olive oil over baking dish.
• Place pasta in a pot of boiling water and cook as per packet instructions.
• Drain well.
• Combine pasta, broccoli, onion and chicken and place in the baking dish.
• Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
• Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.

CHICKEN SPAGHETTI CASSEROLE WITH BROCCOLI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
• While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
• Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
• Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.

CREAMY CHICKEN, PASTA AND BROCCOLI BAKE

Steps:

• Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
• Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
• Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
• Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA

Steps:

• Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
• Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.