Chicken Pesto And Broccoli Pasta Food

CHICKEN PESTO PASTA WITH BROCCOLI RECIPE

Steps:

• Boil a large pot of water and cook pasta according to package directions. Add the broccoli into the pasta pot 1 minute before turning off the heat.
• While the pasta is cooking, heat the olive oil in a large pan over medium high heat.
• Add the chicken into the pan with salt and pepper to taste.
• Cook the chicken 4-5 minutes per side or until lightly browned.
• Add the tomatoes, garlic and Italian seasoning into the chicken pan and cook for 2-3 minutes until the chicken has an internal temperature of 165 degrees Fahrenheit.
• Drain the pasta and broccoli and return them to the pot.
• Add the chicken and tomatoes to the pot.
• Add the pesto and parmesan cheese and combine.
• Garnish with parmesan cheese and parsley.
• Serve and enjoy!

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.

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 CHICKEN PESTO PASTA

Steps:

• Cut the fresh broccoli buds into small florets, leaving as short a stem as possible; set aside.
• Meanwhile, boil the pasta in salted water for about 4-5 mins or until al dente. Remaining 3 mins add the reserved florets into the same pot and boil 3 minutes, retaining the bright green color and a bit of crunch. Then place the chicken breast strips into the same pot just to warm it up about a minute. If you're using frozen you can wait until 3 mins are remaining. Add the chicken first that frozen broccoli.
• Drain pasta, broccoli and chicken. Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with shredded parmasan cheese or your choice of cheese.

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.