Katies Chicken And Broccoli Pasta Food

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.

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.

CHICKEN MEATBALL CASSEROLE

Steps:

• For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
• Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray.
• For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
• Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
• Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 180 degrees C.
• Lightly spray olive oil over baking dish.
• Place pasta in a pot of boiling water and cook as per packet instructions.
• Drain well.
• Combine pasta, broccoli, onion and chicken and place in the baking dish.
• Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
• Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.

CHICKEN BROCCOLI PASTA WITH LEMON BUTTER SAUCE

Steps:

• Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
• Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
• Drain the pasta and broccoli and return to pan; set aside.
• Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
• Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
• Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
• Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
• Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.

CHICKEN BROCCOLI PASTA

Steps:

• In a large saucepan, cook pasta, add broccoli during last 3 minute of cooking time, when al dente remove, drain. pasta and broccoli.
• While pasta is cooking, remove meat from chicken, coarsely chop.
• In the same pan you cooked the pasta, combine cheese, milk and tomatoes; cook until cheese begins to melt.
• Add pasta and chicken, heat thoroughly, season with fresh ground pepper; add parsley right before removing from heat.
• If the mixture needs to be thinned, add a tad more milk.
• Serve with Parmesan cheese or Parmigiano Reggiano Cheese if desired.

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.