Roasted Chicken Rigatoni With Mushrooms And Broccoli Sauce Food

CHICKEN AND MUSHROOMS WITH RIGATONI

Steps:

• Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
• Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

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.

CREAMY CHICKEN AND RIGATONI

Steps:

• Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
• Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
• Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

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.

RIGATONI WITH BROCCOLI

Steps:

• Put a large pot of generously salted water over a high flame. Add the broccoli and once the pot is boiling add in the pasta. Cook according to the package instructions minus 2 minutes. The the broccoli will be very fork tender. When the pot has about 2 minutes to go put a large skillet over a medium flame and heat the oil. Add the garlic and sauté until it just begins to turn golden, about 30 seconds. Very quickly using a large strainer scoop the pasta and broccoli out of the boiling water and add it to the garlic and oil. Turn the flame up to high and toss well as the broccoli begin to break down. If the pan appears dry add 1/2 cup of the pasta water at a time until you reach the desired consistency. Serve immediately and add cheese at your own risk! :)

ZITI CHICKEN AND BROCCOLI

Steps:

• In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
• In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
• Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

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!

RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE

Steps:

• Heat oil. Sauce mushrooms, Spanish onion and.garlic.
• Brown lightly and season with salt and pepper.
• Add chicken, white wine, Marsala and chicken stock.
• Reduce by half.
• Add cream and bring to a boil.
• Turn down heat and simmer to skim away any impurites.
• Cook rigatoni al dente.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

GARLIC CHICKEN RIGATONI

Steps:

• Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

CHICKEN RIGATONI

Steps:

• Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
• In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
• Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
• CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
• This is good served with noodles- rigatoni or otherwise.

CREAMY SPINACH AND CHICKEN RIGATONI

Steps:

• Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
• Bring to a boil and whisk in the chili powder, salt, and pepper.
• Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
• Remove from heat.
• In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
• Add the garlic and cook, stirring frequently, for about 1 minute.
• Add the chicken and cook until slightly browned, about 3 minutes.
• Add the spinach, stirring to coat.
• Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
• Meanwhile, cook the rigatoni in boiling water until just tender.
• Drain well.
• Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
• Spoon the pasta mixture onto plates and serve.

CHICKEN AND MUSHROOM RIGATONI

Steps:

• Bring a pot of salted water to boil and cook the rigatoni until al dente. Reserve 1/4 cup of pasta water then drain and set aside.
• Meanwhile, in a dutch oven over medium-high heat, sear the chicken with some olive oil, salt, pepper, thyme and some sage until the chicken is browned. Set aside.
• In the same pan, saute shallots and garlic until fragrant.
• Add the mushrooms and cook until the mushrooms have cooked down, about 2 minutes.
• Add in chicken broth and deglaze the pan, scraping up any browned bits.
• Reduce heat to medium and pour in heavy cream, 1/4 cup of the reserved pasta water and add in Parmesan cheese. Stir until the cheese has melted into the sauce.
• Season with salt, pepper and nutmeg and simmer until the sauce is reduced by half or coats the back of a spoon.
• Add in the pasta and toss to combine with the sauce.
• Dish and serve hot topped with the chicken and fresh parsley.

LEMON-CHICKEN RIGATONI WITH BROCCOLI

Steps:

• In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
• Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
• Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
• Stir in lemon peel. Top with cheese.

EASY CHICKEN RIGATONI

Steps:

• Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.

GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE

Steps:

• Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
• Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
• Melt the butter in a medium saucepan over medium heat.
• Slowly whisk in the flour until smooth and pasty.
• Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
• Add the sundried tomatoes.
• Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
• Add the pesto sauce and mix well.
• Sprinkle the parmesan in, and whisk.
• Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
• Remove from heat, and add salt to taste.
• Pour over rigatoni, mix and serve!

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.

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.

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.