ROTISSERIE CHICKEN BROCCOLI ALFREDO PASTA
Super easy weekday meal with leftover rotisserie chicken- quick and healthy pasta recipe! Add some crunchy broccoli and homemade Alfredo sauce and enjoy this yummy meal with your family.
Provided by Tatiana Shifruk
Categories Main Course
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions
- Chop onions and cook them in a large skillet with butter over medium heat until soft, about 3 minutes
- Add sliced mushrooms and broccoli florets and cook for additional 2 minutes.
- Meanwhile slice cooked chicken breast in to small pieces. Add to the pan. Add cream and bring to boil, turn it down to medium and cook for another 3 minutes.
- Turn the heat down and add cheese. Add cooked pasta, mix it and plate, garnishing with chopped green onions and extra parmigiano cheese. Enjoy!
Nutrition Facts : Calories 558 kcal, Carbohydrate 35 g, Protein 24 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 149 mg, Sodium 395 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
LEFTOVER CHICKEN AND BROCCOLI PASTA RECIPE
Create a promising evening meal using leftovers with this one-pot leftover chicken and broccoli recipe!
Provided by Cheryl Najafi
Categories dinner
Time 25m
Number Of Ingredients 14
Steps:
- Fill a large pot half-full of water and bring to a boil over high heat. When the water reaches a rolling boil, add salt then cook pasta according to directions minus 2 minutes so that it is tender but still firm, or al dente.
- Roughly 2 minutes before the pasta is finished cooking, add broccoli florets to the pot, allowing them to boil with the pasta for the remaining cook time, before draining everything in a colander. After draining, return the pasta and broccoli to the pot and cover to keep it warm.
- In the meantime, heat oil in a large skillet over medium-high heat until it shimmers. Add chicken and stir to lightly coat in the oil. Add the flour and cook for 2 minutes to rewarm the chicken. Add basil and garlic and bloom for 30 seconds.
- Reduce the heat to medium then add the chicken stock, lemon zest and juice. Using a rubber spatula, scrape any bits that are stuck to the bottom of the pan and bring to a simmer to thicken the sauce slightly. Pour the chicken over the pasta and broccoli.
- Sprinkle the entire mixture with Parmesan cheese and add the cream. Then stir gently to coat. Season to taste with salt and pepper then serve immediately. Enjoy!
Nutrition Facts : Calories 405 kcal, Carbohydrate 28 g, Protein 34 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 94 mg, Sodium 1552 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHICKEN BROCCOLI PASTA
A great way to use a whole or leftover rotisserie chicken. The addition of cheese-garlic and semi soft garlic herb cheese and sun dried tomatoes enhances the chicken and broccoli. Found in BetterHome & Gardens.
Provided by BakinBaby
Categories Whole Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CHICKEN AND BROCCOLI PASTA
In this traditional Tuscan version of chicken and broccoli pasta, broccoli steams in stock and olive oil until it emulsifies into a glorious sauce. Each serving provides 650 kcal, 46g protein, 66g carbohydrates (of which 4g sugars), 21g fat (of which 5g saturates), 8g fibre and 0.5g salt.
Provided by Sarah Cook
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and take off the heat. Leave for 25 minutes until the chicken is cooked through but still juicy. Set aside and reserve the poaching liquid.
- Meanwhile, about halfway through poaching the chicken, boil or steam the broccoli until really tender, then drain well and roughly chop into small pieces.
- Heat the oil in a frying pan and fry the garlic and rosemary for 2-3 minutes until the garlic is golden and fragrant. Pour in all of the chicken stock from the poaching pan. Add the broccoli and simmer, breaking down the broccoli with the back of a spoon. As it cooks, mash the broccoli into a very soft sauce. It won't be smooth but there should not be any noticeable lumps left. Dice the chicken. When the broccoli sauce is 'creamy', smooth and no longer watery, stir through the chicken until warmed.
- Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water, then toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of pepper. Add a splash of the pasta water if it looks dry. Serve with the rest of the Parmesan and a drizzle more oil.
Nutrition Facts : Calories 650kcal, Carbohydrate 66g, Fat 21g, Fiber 8g, Protein 46g, SaturatedFat 5g, Sugar 4g
CHICKEN AND BROCCOLI PASTA
Make and share this Chicken and Broccoli Pasta recipe from Food.com.
Provided by Bella520
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook chicken in olive oil in a medium sized pan with raised sides.
- Add broccoli, garlic, chicken broth, and crushed pepper.
- Cover until broccoli becomes soft.
- Add sliced mushrooms, cover again.
- After mushrooms cook turn off heat and add cooked Linguini.
- Mix together and let sit for 5-10 minutes.
- Serve.
Nutrition Facts : Calories 341.9, Fat 7.1, SaturatedFat 1.3, Cholesterol 13.6, Sodium 210.5, Carbohydrate 53.8, Fiber 6, Sugar 4, Protein 17.5
CHICKEN, BROCCOLI, AND TOMATO PASTA
This is an easy, budget-friendly Italian dish that I found in the paper. Since I usually have most of these ingredients on hand, I hope to try it soon. Until then, I'm putting it here for safe keeping.
Provided by Denise in da Kitchen
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
- Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
- Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
- Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
- Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.
Nutrition Facts : Calories 554.7, Fat 12.6, SaturatedFat 4.3, Cholesterol 136.4, Sodium 1772.4, Carbohydrate 70.5, Fiber 5.9, Sugar 9.1, Protein 33.2
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