Jims Pasta Con Broccoli With Grilled Chicken Food

CHICKEN AND BROCCOLI PASTA

Steps:

• Cook the pasta in salted water according to package instructions. Add the broccoli to the pot during the last 4 minutes of cooking time.
• Reserve 1/4 cup of pasta cooking liquid.
• Melt the butter in a pan over medium-high heat until browned. Add the heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper.. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
• Place the pasta and broccoli back into the pot you cooked it in.
• Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Arrange the chicken on top of the pasta.
• Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired. Serve immediately.

ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
• Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
• Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
• Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
• Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
• Add in Parmesan and mozzarella. Stir until cheese is melted.
• Stir in chicken until well incorporated.
• Enjoy!

PASTA CON BROCCOLI

Steps:

• Boil pasta for 5 minutes; drain.
• Reserve 1 cup liquid.
• Add all ingredients except parmesan cheese.
• Cook about 10 minutes until broccoli is tender.
• Add liquid until you see it coming up through pasta.
• Add cheese to thicken.

SPICY GRILLED BROCCOLI

Steps:

• Cut each broccoli bunch into 6 pieces. In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender. , In a large bowl, whisk marinade ingredients until blended. Add broccoli; gently toss to coat. Let stand, covered, 15 minutes., Drain broccoli, reserving marinade. Grill broccoli, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until broccoli is tender, turning once. If desired, serve with reserved marinade.

CREAMY BROCCOLI CHICKEN PASTA

Steps:

• Heat a large pan over high heat.
• Drizzle a few teaspoons of olive oil over the chicken then season with salt and pepper.
• Brown the chicken in the pan for a few minutes until the chicken is opaque white and starting to turn golden brown. Remove from the pan and set aside.
• Add the butter and garlic to the pan and allow to cook for 30 seconds.
• Pour in the cream and add the thyme and lemon juice. Bring to a simmer then add the chicken and broccoli to the pan. Partially cover and Allow to simmer for 5-7 minutes until the chicken and broccoli are cooked.
• Add the Parmesan and stir into the sauce. Season with salt and pepper.
• Toss in the pasta and add some of the reserved cooking water if necessary. You want the pasta to be well-coated in the cream sauce. Serve immediately.

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.

15 MINUTE PARMESAN PASTA WITH CHICKEN & BROCCOLI

Steps:

• Cook pasta as directed on package in large saucepan, adding broccoli during last 5 minutes of cooking time; drain.
• Cook and stir garlic and chicken breast strips in butter in same saucepan on medium heat 1 to 2 minutes or until garlic is tender but not brown and chicken is heated through.
• Add pasta and broccoli; toss lightly. Sprinkle with cheese; toss to coat. Serve immediately.

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.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

PASTA CON BROCCOLI

Steps:

• Steam your broccoli and cook noodles according to package directions.
• In a medium to large pot, melt the butter over medium heat and add the garlic. After the garlic has cooked a minute or so add the flour and mix to make your roux.
• Once it's combined and looks like a paste, slowly add your tomato sauce, milk, and cream. Whisk until combined and no clumps of flour remain.
• Add in the salt, pepper, oregano and red pepper flakes. Red pepper flakes are extremely spicy, so only add to the level you want.
• Bring the sauce to a simmer and continue whisking until it thickens.
• Add in the mushrooms and turn down the heat to medium-low. Let simmer for 5-6 minutes, cooking the mushrooms.
• Add in the parmesan and stir until melted.
• Add the noodles and broccoli to your sauce and mix.
• Serve warm topped with a pinch or two of shredded parmesan.

PASTA CON BROCCOLI

Steps:

• Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
• Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

EASY CHICKEN BROCCOLI PASTA

Steps:

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender., Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.

PASTA CON BROCCOLI

Steps:

• Bring a large pot of salted (2 Tbsp kosher salt per gallon) water to boil. Remove and discard lower stems from broccoli and break into bite size florets. Add florets to boiling water and cook for 8 minutes until tender. When finished, set cooked broccoli aside making sure to not drain boiling water.
• Cook pasta in boiling water to al dente. While pasta cooks, in a large pan saute 6 cloves of chopped garlic in a 1/3 cup of olive oil over medium-low heat until golden. After golden (about 2-3 minutes) add 1/2 tsp of crushed red pepper flakes to oil.
• Add the precooked broccoli to the pan and continue to saute for 2-3 more minutes to further soften broccoli. Before draining pasta reserve at least 2 cups of pasta water.
• Add 1 cup of pasta water to the pan to make the broccoli sauce and cook for 1 minute. Add the pasta into the pan along with a 1/2 cup of grated pecorino. Stir to thoroughly combine and continue to cook for 1 more minute.
• Taste test the pasta and adjust salt and pepper if necessary. Also, add more pasta water if required to achieve a loose consistency. Remove pan from heat and drizzle the 1/4 cup of extra virgin olive onto the pasta. Serve with more pecorino cheese, crushed red pepper, and extra virgin olive oil. Enjoy!

CHICKEN AND BROCCOLI PASTA FOR TWO

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is done. Stir in tomatoes and 1/4 cup mozzarella; cook 1 to 2 min. or until heated through, stirring occasionally.
• Drain spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella and Parmesan.

PARMESAN PASTA WITH GRILLED CHICKEN AND BROCCOLI

Steps:

• Prepare pasta as directed on package in large saucepan, adding broccoli to pasta during last 5 minutes of cooking time; drain.
• Cook and stir garlic and chicken breast strips in butter on medium heat 1-2 minutes or until garlic is tender, but not brown and chicken is heated through.
• Add pasta and broccoli; toss lightly.
• Add parmesan cheese; toss to coat.
• Serve hot.

CHICKEN BROCCOLI PASTA

Steps:

• Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add the fettuccine and cook until almost al dente. Add the broccoli and cook for 1 to 2 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and return to the pot.
• While the pasta is cooking, season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat, add the chicken, and sauté until fully cooked. Add the chicken to the pasta/ broccoli mixture.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat, add the garlic, and cook for 30 seconds, being careful not to burn it. Whisk in the flour to form a roux. Cook for 30 seconds, then whisk in the milk and cheeses and continue whisking until the sauce thickens, about 5 minutes.
• Pour the sauce over the pasta, broccoli, and chicken and stir to combine. Pour the mixture into the baking dish.
• Bake for 15 to 20 minutes until golden brown and bubbling. Let cool for 10 minutes and serve.

SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE

Steps:

• Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
• In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

PASTA HOUSE PASTA CON BROCCOLI

Steps:

• Fill a large pot of water, and turn on high. When the water begins to boil add the pasta.
• Cook the pasta until it is halfway cooked. Drain water
• Add cream, butter, garlic, tomato sauce, and broccoli; bring to a hard boil. When noodles are cooked, add mushrooms.
• Remove from heat; add Parmesan cheese.

PASTA-CHICKEN-BROCCOLI BAKE

Steps:

• Preheat oven to 350°F. Melt ½ cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.
• Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
• Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
• Stir together ½ cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350°F for 40 to 45 minutes or until bubbly.