Rigatoni With Chicken And Broccoli Bolognese Food

CHICKEN BOLOGNESE WITH RIGATONI

Steps:

• In a large, shallow saucepot over medium heat, brown the ground chicken. Add the carrot, celery, and onion and season with the salt and pepper. Continue cooking for 6 minutes, then add the Italian seasoning. Cook for another 1 to 2 minutes, until the vegetables soften and take on a little color.
• Add the sauce to the pot and cook for 5 minutes to allow the flavors to meld.
• Cook the rigatoni according to the package instructions. Add the drained rigatoni to the sauce and cook for another 3 to 4 minutes on medium heat.
• Serve the rigatoni and sauce topped with Parmigiano-Reggiano and a sprinkle of basil or parsley. In our family, we've always eaten rigatoni with a scoop of ricotta on the side. If it sounds good to you, add a tablespoon of ricotta to each plate.

RIGATONI WITH CHICKEN AND BROCCOLI BOLOGNESE

Steps:

• Cook pasta per pkg. directions, reserve 1 cup pasta water, then drain pasta and return it to the pot.
• Meanwhile, heat oil in a large skillet on medium. Add garlic and cook, stirring, until it starts to sizzle, about 1 minute.
• Add chicken, season with red pepper flakes and ½ tsp each salt and pepper, and cook, breaking up into very tiny pieces with a spoon until just cooked through, about 6 minutes. Add wine and simmer until nearly evaporated, about 2 minutes.
• Add broth and then broccoli and toss to combine, then bring to a simmer. Cover and simmer until broccoli is just tender, 5 to 6 minutes. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add butter if using, stirring and tossing until melted. Toss with rigatoni, adding some reserved pasta water if pasta seems dry. Top with additional Parmesan if desired.

RIGATONI WITH SUMMER BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
• Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.

RIGATONI WITH CHICKEN THIGHS

Steps:

• Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
• Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
• Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
• Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
• Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

BERTUCCI'S RIGATONI WITH CHICKEN AND BROCCOLI RECIPE - (3.7/5)

Steps:

• Heat the olive oil in a frying pan. Add the chicken strips to the oil. Cook over a medium flame until chicken is lightly browned. Add the broccoli florets and lemon slice. Cook and stir for one minute. Add the garlic and cook for 10 seconds. Add the chicken broth and heavy cream and cook until it begins to boil. Remove from the heat. When ready to serve add the cooked rigatoni and cook until sauce reduces by half. Salt and pepper to taste.

RIGATONI WITH BROCCOLI

Steps:

• Trim the broccoli and cut it into bite sized pieces.
• Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
• Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
• Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
• Sprinkle with cheese, toss and serve immediately.

ROASTED CHICKEN RIGATONI WITH MUSHROOMS AND BROCCOLI SAUCE

Steps:

• Preheat oven to 180 degrees celcius. Season Chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
• Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
• Place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat to let flavours infuse.
• Blanch brocooli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
• Place broccoli in a food processeor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
• Add chicken and cook for 3-4 mintues until reheated. Pour broccoli sauce over chicken and toss to combine.
• Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.
• Apparently goes nicely with a Chardonnay.

CHICKEN BOLOGNESE WITH RIGATONI

Steps:

• Heat a large skillet over medium-high heat. Add 1 T. of the olive oil; heat 1 minute. Add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes. Season with 1/2 teaspoons of the salt and pepper to taste. Transfer chicken with a slotted spoon to a colander to drain; set aside.
• Heat the remaining 2 T. of olive oil in the same skillet over medium heat. Add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes. Add the garlic; cook 1 minute. Stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
• Stir in the wine. Cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes. Add the tomatoes; cook 3 minutes. Add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste. Reduce heat to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
• Meanwhile heat a large pot of salted water to a boil. Add the rigatoni; cook until al dente according to package directions.
• Stir the basil and red pepper flakes into the sauce; adjust the seasoning. Drain pasta; toss with the sauce in a large serving bowl.

CHICKEN AND BROCCOLI RIGATONI RECIPE - (4.5/5)

Steps:

• In a large skillet, saute the garlic and tomatoes in olive oil. In a large pot, cook the pasta according to the package directions; Drain. Season the chicken pieces with black pepper and add to the skillet. Cook the chicken over MEDIUM heat on both sides until it is no longer pink in the center. Meanwhile, lay the broccoli florets on a baking sheet and drizzle with olive oil, salt, and pepper. Bake the broccoli at 400 degrees Fahrenheit for 15 minutes. Remove the broccoli and sprinkle with Parmesan Cheese. Continue baking for an additional 5 minutes. Add the roasted broccoli and the drained pasta to the skillet. *Drizzle a little olive oil over the pasta to ensure that it doesn't dry out and stick together.* Toss the ingredients in the skillet together with a dusting of Parmesan Cheese and serve hot with garlic bread.

RIGATONI WITH CHICKEN BOLOGNESE

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add chicken, onions and garlic; cook 6 to 7 min. or until chicken is done, stirring frequently. Add tomatoes, carrots and Italian seasoning; mix well. Bring to boil, stirring occasionally. Partially cover skillet; simmer chicken mixture on medium-low heat 20 min., stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Add cream cheese spread to chicken mixture; cook and stir 2 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Stir in parsley.
• Drain pasta. Serve topped with chicken mixture and Parmesan.

BROCCOLI WITH RIGATONI

Steps:

• Cook pasta according to package directions. Drain.
• In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
• Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.