Chicken Broccoli Toss Food

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
• Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
• Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Toss the chicken with the scallion whites, half the garlic and half the ginger, the sugar, sesame oil, sherry, soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt in a medium bowl. Set aside for 15 minutes to marinate. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water.
• Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Once the oil just begins to smoke, add the broccoli, the remaining garlic and ginger and 2 tablespoons water. Season with 1/4 teaspoon salt and cook, stirring constantly, until the broccoli is bright green and crisp tender, about 2 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons vegetable oil to the skillet and once it just begins to smoke add the marinated chicken. Cook, stirring constantly, until the chicken begins to brown, about 3 minutes. Add the broccoli back to the skillet along with hoisin sauce and toss well. Give the reserved cornstarch mixture a good stir and add to the skillet. Bring to a boil and cook, stirring, until the sauce thickens and coats the chicken and broccoli. Remove the skillet from the heat and stir in the scallion greens. Sprinkle with toasted sesame seeds and serve over rice.

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.

CHICKEN BROCCOLI TOSSED SALAD

Steps:

• Cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
• Drain broccoli and rinse in cold water; then pat dry with paper towels.
• Divide romaine lettuce among four salad plates.
• In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
• Spoon chicken mixture onto romaine.
• Sprinkle with pecans and raisins.

CHEESY CHICKEN PASTA TOSS

Steps:

• Cook the spaghetti according to package directions.
• Meanwhile in a large skillet, saute garlic in butter.
• Add chicken, onions and seasonings; cook uncovered for 5-8 minutes or until juices run clearn in chicken.
• Stir in cream and bring to a boil.
• Reduce heat and simmer, uncovered for 4-5 minutes or until slightly thickened.
• Drain spaghetti and toss with chicken mixture.
• Sprinkle with parmesan cheese and parsley.

CHEESY BROCCOLI TOSS

Steps:

• Wash and cut the broccoli into bite size pieces. Place in a steamer pan over medium heat.
• Steam broccoli until tender. but still firm enough to be tossed with the cheese. Transfer steamed broccoli to a saucepan with a lid.
• Cut the Velveeta cheese into slices or small cubes and place in the pot. Sprinkle with the dry mustard and place the lid on.
• Let the heat of the freshly steamed broccoli melt the cheese for a few minutes.
• Open the lid and toss the broccoli gently with the melted cheese and dry mustard.
• Place in a serving dish and sprinkle with the parmesan cheese. Serve.

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 CON BROCCOLI (OLIVE GARDEN STYLE)

Steps:

• First, cook the Broccoli.
• In a medium saucepan, cook the chicken in the olive oil, letting each side brown.
• Leave remaining oil drippings in pan, setting the chicken aside for now.
• In salted walter, boil the pasta, not quite all the way, (it will be simmered later).
• Drain the pasta, and place it back into pot.
• In the remaining olive oil from chicken, over medium, brown the garlic.
• When caremelized, add the heavy cream & cornstarch and stir well.
• Stir once in a while, allowing the sauce to thicken.
• When prepared, add the sauce to the pasta combining fettuccini pasta.
• Chop the chicken into cubes, toss in into pasta, add broccoi.
• Combine well, add in salt and pepper and the cheese.
• Enjoy!
• Remember, this is 4 servings, you may double.

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.

LEMON CHICKEN PASTA TOSS

Steps:

• Cook pasta for 2 minutes less than package directions.
• Meanwhile, chop onion and slice carrots.
• Lightly spray a stir-fry skillet with oil.
• Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
• Meanwhile, slice bell pepper into strips; cut strips in half.
• Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
• Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
• Squeeze lemon halves over pasta; cook and stir until heated through.
• Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.

CHICKEN BROCCOLI TOSS

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Drain and rinse in cold water; pat dry with paper towels., Divide romaine among four salad plates. In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat. Spoon onto romaine. Sprinkle with pecans and raisins.