Garlic Herb Chicken Con Broccoli Food

GARLIC HERB CHICKEN CON BROCCOLI

Steps:

• Cook Pasta according to package directions until just tender, drain.
• Steam and/or boil Broccoli until tender but not too soft. (I like to be a rebel and add the broccoli directly to the pasta water when the pasta has 6-7 minutes left to cook to save myself a dirty dish, it turns out perfect!)
• While the pasta and broccoli are cooking mix flour, salt, garlic powder, italian seasoning, and red pepper flakes in a shallow bowl. Butterfly and tenderize chicken and dredge in flour mixture. Set Aside.
• Heat 2 Tbsp olive oil in a large skillet over medium high heat. When the oil is very hot, add two pieces of chicken to pan. Cook undisturbed for 3-4 minutes before turning to the other side. Flip to the other side and cook another 2-3 minutes then lower the heat to medium and continue cooking until it reaches 165 degrees. Repeat with remaining two pieces of chicken adding more oil if necessary.
• In a separate skillet, melt butter over medium heat. Add garlic and saute until fragrant. Mix half and half with bouillon and cornstarch and quickly whisk it into the pan. Continue to cook over medium heat until the mixture starts to bubble and thicken. Remove from heat and salt to taste. Add pasta and broccoli. Taste and adjust seasonings if necessary and serve with a chicken breast on top and garnish with freshly grated Parmesan cheese.

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.

GARLIC CHICKEN & BROCCOLI

Steps:

• In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

CREAMY BROCCOLI CHICKEN AND HERB

Steps:

• HEAT oil in skillet.
• Add chicken and cook until browned.
• ADD soup, water, cheese, garlic and broccoli.
• Heat to a boil.
• Cover and cook over low heat 5 minute or until done.
• Serve with pasta.