Fusilli Chicken With Oven Roasted Tomatoes And Broccoli Food

CHICKEN FUSILLI WITH BROCCOLI PESTO AND ROASTED TOMATOES

Steps:

• Fill a medium saucepan with about 3 to 4 inches of water. Salt the water and bring it to boil. Pour in the pasta and cook for 12 to 15 minutes, depending on how you like the texture of your pasta.
• While the pasta is cooking, preheat the oven to 425 degrees F (220 degrees C), and line a baking sheet with parchment paper. Toss the tomatoes and 1 tablespoon of oil together with a pinch of salt. Roast for 15 to 18 minutes, or until this skins of the tomatoes start to shrivel. Some of the tomatoes may have burst at this point, but that's ok.
• Caramelize the onions by heating 1 tablespoon of olive oil in a small pan. Once the pan is hot, toss in the onions and cook until they are well browned. Set aside.
• In large saucepan, bring 3 to 4 inches of water to boil. When the water is boiling, pour in the broccoli and let it cook for 2 minutes only (unless you like mushy broccoli). This will remove the bitter bite of raw broccoli. After 2 minutes, pour the broccoli into a nice, cold ice bath to stop if from continuing to cook.
• In a food processor, mix the onions, 2 and 1/2 cups of cooked broccoli, cheese, sour cream, garlic, salt, and basil leaves together until you get a creamy sauce.
• In a large bowl, mix the pasta, broccoli pesto, the remaining cooked broccoli, tomatoes, and shredded chicken together. Serve with more shredded cheese and toasted pine nuts. Enjoy!

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI

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.

FUSILLI WITH BROCCOLI AND CHICKEN

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.

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI

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.

FUSILLI WITH CHICKEN AND BROCCOLI RABE

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.

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

DISNEYLAND CHICKEN FUSILLI

Steps:

• All three steps should be done simulatneously on the oven:.
• Prepare the alfredo sauce according to package directions, using the cream, milk, and water in place of any liquid called for. Mix in pesto sauce, keep warm.
• Bring water to a boil, add fuscilli pasta, cook until al dente and drain well.
• While water is boiling, heat olive oil in skillet; sautee chicken until cooked through. Add sun dried tomato crumbles.
• Mix chicken and tomatoes with alfredo sauce, serve over pasta and top with cheese.

CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE

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.