ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY
This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.
Provided by Chris Salicrup
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
- Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
- Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
- Divide the pasta between serving bowls and garnish with more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams
SPICY CHICKEN AND BROCCOLI WITH SQUASH PASTA
I love leftovers and especially during our Hewfit challenge I am hungry more often. Last night I made chicken scarpiello and packed up the extra chicken and chicken sausage and made this dish. I will share a recipe for you to cook up chicken if you don't have leftovers handy. Actually, go and pick up a rotisserie chicken. That would be super easy!
Provided by Cindy Anschutz Barbieri
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 57m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place chicken thighs and sausage links on the baking sheet. Season chicken lightly with salt and pepper.
- Bake in the preheated oven until chicken is no longer pink in the center, about 25 minutes. Cool until easily handled, 5 to 10 minutes. Pull chicken apart. Slice sausage links.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli; cook and stir for 3 minutes. Stir in tomatoes, cherry peppers, jalapeno pepper, and garlic; cook until tomatoes soften, about 3 minutes. Stir in chicken and sausage slices.
- Cut yellow squash into noodles using a spiralizer. Add to the skillet. Drizzle remaining 1 tablespoon olive oil over squash; toss with tongs until heated through, about 1 minute. Season with salt, pepper, and Italian seasoning. Melt butter on top.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 10 g, Cholesterol 135.9 mg, Fat 33.9 g, Fiber 3.7 g, Protein 27.8 g, SaturatedFat 9.3 g, Sodium 495.1 mg, Sugar 0.9 g
SPICY CHICKEN-BROCCOLI ALFREDO
A tiny bit of crushed red pepper added to the creamy Alfredo sauce is what gives this chicken-and-broccoli pasta dish its spicy name.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix cream cheese spread, broth, milk, garlic powder and 1/8 tsp. crushed pepper until blended. Cook chicken in large skillet sprayed with cooking spray on medium heat 3 to 5 min. on each side or until browned on both sides. Add cream cheese mixture; cover. Simmer on medium-low heat 15 min. or until chicken is done (165°F), stirring occasionally.
- Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 3 min.
- Remove chicken from skillet; cover to keep warm. Drain pasta mixture. Add to cream cheese mixture in skillet; stir. Top with chicken, Parmesan and remaining crushed pepper.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 2 g, Protein 24 g
CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI AND CARROTS
I absolutely LOVE fettuccine alfredo, it's one of my all-time favorite dishes! Here is my favorite way to prepare it. This was inspired by Buca di Beppo's "Fettuccine Supremo", but just with added carrots. I use a recipe I found online for the Alfredo sauce. Hope you enjoy!
Provided by cali_love
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Alfredo sauce as follows: 1) Melt butter in a medium, non-stick saucepan over medium heat. 2) Add cream cheese and garlic powder, stirring with wire whisk until smooth. 3) Add milk, a little at a time, whisking to smooth out any lumps. 4) Stir in Parmesan cheese and pepper. 5) Remove from heat when sauce reaches desired consistency. 6) Sauce will thicken rapidly, so thin with milk if cooked too long.
- In a saucepan, cook broccoli florets, carrots, and red bell pepper in boiling water until tender, about 3-5 minutes. Drain.
- Grill chicken breasts in a lightly oiled skillet and season with salt and pepper to taste. Remove from heat and slice into bite sized pieces. Keep warm.
- Boil pasta in water until pasta is tender, but still al dente. Do not overcook!
- Remove pasta and drain thoroughly.
- Toss hot pasta together with sauce, broccoli, carrots, bell peppers and chicken and serve piping hot. I like mines with a little extra Parmigiano sprinkled on top.
- Bon Appetit!
Nutrition Facts : Calories 1474.2, Fat 92.8, SaturatedFat 56.7, Cholesterol 408.3, Sodium 1836.5, Carbohydrate 82.1, Fiber 1.6, Sugar 3.2, Protein 78.7
EASY CHICKEN BROCCOLI PASTA
"This is so easy to throw together in a pinch. It's great served with some crusty bread and a nice veggie salad." Renee Pajestka - Brunswick, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 654mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.
PASTA WITH CHICKEN AND SQUASH
This is a special dish that we enjoy often. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir-fired with flavorful herbs. It's delicious and pretty too! -Pam Hall, Elizabeth City, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm. , In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm. , Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.
Nutrition Facts : Calories 695 calories, Fat 43g fat (22g saturated fat), Cholesterol 142mg cholesterol, Sodium 640mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE
This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
- When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
- Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
- Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.
Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams
BAKED CHICKEN AND BROCCOLI PASTA
Easy, creamy, and delicious this Baked Chicken and Broccoli Pasta is packed with flavors that your whole family will love. Made in under an hour in the oven, you'll love how simple this recipe comes together for those busy weeknights.
Provided by Mariam E.
Categories Main Course Pasta
Time 50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degree F. Grease a 9X13 baking dish with oil and keep it aside.
- Cook the pasta according to the package instructions and add the broccoli florets before 2 minutes and drain the pasta along with the broccoli and keep it aside.
- Season the chicken pieces with Italian seasonings, garlic powder, black pepper and salt.
- Heat a cast iron pot on a medium flame with oil, add the chicken pieces and cook for 4-5 minutes.
- Stir in the chicken broth, seasonings, half and half and cream cheese and cook for 3-5 minutes until the cream cheese melts.
- Add 1 cup mozzarella cheese and allow it to melt and thicken. Remove the pot from the heat and fold in the cooked pasta and broccoli. Mix it gently until everything comes together.
- Transfer the pasta to the prepared baking dish, top the pasta with the remaining mozzarella cheese. Cover the baking dish with foil and bake for 15 minutes.
- After 15 minutes remove the foil and bake for 10 minutes.
- Once baked through, garnish the baked chicken pasta with red chili flakes and serve it while it is warm.
Nutrition Facts : Calories 719 kcal, Carbohydrate 38 g, Protein 56 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 168 mg, Sodium 1551 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 16 g, ServingSize 1 serving
PENNE WITH CHICKEN, SQUASH, BROCCOLI RABE AND CARAMELIZED ONION
Categories Chicken Pasta Poultry Low Fat High Fiber Fall Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.
More about "spicy chicken and broccoli with squash pasta food"
CHICKPEA PASTA WITH SQUASH AND BROCCOLI RECIPE | …
From health.com
Total Time 30 minsCalories 466 per serving
- Preheat oven to 425°F. Toss together butternut squash, 1 tablespoon oil, and ½ teaspoon salt on a large rimmed baking sheet. Roast until tender and lightly browned, about 20 minutes, stirring once halfway through cook time. Remove from oven.
- While squash roasts, prepare pasta according to package directions; do not drain. Transfer pasta to a large bowl using a slotted spoon, reserving cooking water in pot. Cover pasta to keep warm.
- Return cooking water in pot to a boil over high; add broccoli, and cook, undisturbed, until tender, about 5 minutes. Transfer broccoli to a cutting board using a slotted spoon, reserving cooking water in pot. Let cool 5 minutes. Coarsely chop 2 cups of the broccoli, and add to pasta in bowl.
- Place remaining broccoli in a food processor; add packed basil leaves, Parmesan cheese, 2 teaspoons lemon zest, 2 tablespoons lemon juice, garlic, ½ cup of the cooking water, and remaining ¼ cup oil and ¼ teaspoon salt. Process until smooth, about 15 seconds, adding additional cooking water as needed to achieve desired sauce consistency.
CREAMY PARMESAN SPAGHETTI SQUASH WITH CHICKEN AND …
From slenderkitchen.com
5/5 (1)Category DinnerAuthor Amanda CountsCalories 420 per serving
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender. You could also microwave the squash by cutting it in half, removing the seeds, and placing it face down in a microwave safe dish with 1 inch of water. Microwave for 8-10 minutes until soft.
- Heat the olive oil over medium high heat. Season the chicken with salt and pepper. Add the chicken to the pan and let it brown for 3-4 minutes. Turn and add the broccoli. Cook for 4-5 minute more until chicken is cooked through and broccoli is tender crisp.
- Heat the butter over medium high heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the milk and bring to a boil. Simmer for 5-7 minutes, stirring often, until it begins to thicken. Stir in the cream cheese and Parmesan. Taste and season with salt and pepper.
- Toss together the squash, broccoli, chicken, and cheese sauce. If sauce seems thin, let rest for 3-5 minutes before serving.
FUSILLI WITH BROCCOLI RABE PESTO AND SQUASH RECIPE | …
From foodnetwork.com
3/5 (1)Author Food Network KitchenServings 4Difficulty Easy
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Toss the squash with 1 tablespoon olive oil, 1/4 teaspoon salt and pinch of red pepper flakes. Spread on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 30 minutes.
- Meanwhile, add the broccoli rabe to the boiling water and cook until bright green and tender, about 2 minutes. Transfer to a colander using a slotted spoon and run under cold water to stop the cooking; pat dry. (Reserve the boiling water.) Pulse 1 cup of the broccoli rabe, the walnuts, garlic, 1/2 teaspoon salt and the remaining 1/2 teaspoon red pepper flakes in a food processor until finely chopped. Add 2 tablespoons water and the remaining 2 tablespoons olive oil and process until thick and smooth. Add 2 tablespoons cheese and pulse to incorporate.
- Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Return the pasta to the pot and add the remaining cooked broccoli rabe and 1/2 cup of the reserved cooking water. Cook over medium-high heat, stirring, until heated through, about 1 minute. Stir in the pesto, adding more cooking water as needed to loosen; season with salt and pepper. Add the squash and gently toss. Divide among bowls and sprinkle with the remaining 2 tablespoons cheese and more pepper.
SPAGHETTI SQUASH WITH CHICKEN AND BROCCOLI - FAMILY …
From familyfoodonthetable.com
4.4/5 (8)Total Time 35 minsCategory ChickenCalories 503 per serving
- Cook your spaghetti squash. To roast it: Preheat the oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp. Place each squash half, cut side down, on the prepared baking sheet. Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You’ll be able to tell whether its tender by pushing on the outside or putting a fork into the inner strands of the inside of the squash; it should give.) Once cool enough to handle, use a fork to pull the long strands of spaghetti squash from the sides. Or see directions for microwave spaghetti squash or Instant Pot spaghetti squash.
- Meanwhile, steam the broccoli. Add the broccoli florets to a steamer basket in a pot with about an inch of water in the bottom. Cover, turn heat on to high, and steam for 6-8 minutes, until the broccoli is tender.
- Add the steamed broccoli, cooked chicken, chicken broth and cream cheese. Stir well to mix and make a smooth sauce. Lower heat to medium low.
SPICY SAUSAGE AND BROCCOLINI PASTA - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 25 minsCategory MainsCalories 526 per serving
- 1 Cook pasta following packet instructions, until al dente. Drain, reserving ²/³ cup of pasta cooking water.
- 2 Meanwhile, remove sausage meat from casings. In a large non-stick frying pan, heat oil over high. Cook sausage meat, breaking it up with a wooden spoon, for 6-8 minutes, or until browned. Add garlic and chilli flakes. Cook, stirring, for 1 minute.
- 3 Add broccolini, peas and courgette to pan with ¹/³ cup of the reserved cooking water. Cook for 3-4 minutes, or until greens are tender. Add pasta to the pan with remaining cooking liquid. Season mixture with cracked black pepper and toss to coat.
SPICY CHICKEN & BROCCOLI - RACHAEL RAY IN SEASON
From rachaelraymag.com
- In large skillet, cook chicken and garlic in EVOO over medium, stirring, until browned and cooked through, about 3 minutes.
10 BEST SPICY CHICKEN PASTA RECIPES - YUMMLY
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DIJON CHICKEN WITH ROASTED BROCCOLI & BUTTERNUT SQUASH ...
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Healthy Butternut Squash RecipesCalories 358 per serving
- Combine squash, broccoli, 1 1/2 Tbsp. oil, 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried), and 1/4 tsp. each salt and pepper on a large rimmed baking sheet; toss to coat. Roast on the lower rack for 15 minutes.
- Arrange chicken in a single layer on another large rimmed baking sheet. Drizzle with 1/2 Tbsp. oil and the remaining 1/4 tsp. each salt and pepper; toss to coat. After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the pan of chicken on the upper rack. Roast both pans until the vegetables are browned and tender and the chicken is cooked through, 14 to 18 minutes more.
- Meanwhile, heat the remaining 1 Tbsp. oil in a small saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add broth, mustard, and wine (if using); simmer, stirring often, until slightly reduced, 2 to 3 minutes. Stir in Parmesan, parsley, and the remaining 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried).
CHICKEN RANCH PASTA WITH BROCCOLI (DAIRY-FREE) - EAT THE GAINS
From eatthegains.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 572 per serving
- When the pasta has about 12 minutes left, heat up a large saute pan (make sure it is very large) or cast iron and let it get hot. Add oil and let it get hot, about 30 seconds. Add the chicken and season with salt and pepper. Sauté for 5-6 minutes until browned on the outside and cooked through.
- Remove chicken from the pan, leaving behind the juices. Add broccoli and a little more salt and pepper and sauté in chicken juices for 4-5 minutes until al dente. Add chicken and pasta back into the pan and mix well to combine. Add the ranch, lemon juice, and lots of chopped herbs and mix well to combine. Add more ranch if desired. Enjoy (can be eaten hot or cold)!
BUTTERNUT SQUASH PASTA WITH SPICY GARLICKY BROCCOLI RABE ...
From inspiralized.com
Reviews 13Estimated Reading Time 4 minsServings 4Total Time 35 mins
- Preheat the oven to 400 degrees. Place the butternut squash noodles on a baking sheet and coat with cooking spray. Season with salt and pepper and bake for 8-10 minutes or until al dente. When done, divide noodles into bowls and set aside.
- While the butternut squash is cooking, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, red pepper flakes and broccoli rabe. Season with salt and pepper and cook for 3-5 minutes, tossing occasionally, or until broccoli rabe is wilted. You can do this in batches.
- Once the broccoli rabe is cooked, pour the chicken broth into the skillet and add the beans and oregano. Let cook for 5-10 minutes or until liquid is reduced by half.
- Remove the skillet from the heat, stir in the parmesan cheese and toss to combine. Divide the broccoli rabe mixture equally over the bowls of butternut squash noodles. Serve immediately.
ROASTED BUTTERNUT SQUASH BROCCOLI CHEDDAR CHICKEN COUSCOUS ...
From ambitiouskitchen.com
4.9/5 (63)Total Time 40 minsCategory DinnerCalories 543 per serving
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Place butternut squash cubes on the baking sheet. Drizzle with olive oil and maple syrup. Sprinkle on chili powder, garlic powder and cayenne pepper. Generously season with freshly ground salt and pepper. Use your hands to toss together so that the squash is well coated.
- Bake for 20-30 minutes, flipping halfway through, until the squash is tender. Once done, allow to rest on baking sheet until you are ready to add to the rest of the dish.
- While the squash is cooking, cook your chicken breast. Add 1 tablespoon of olive oil to a large skillet and place over medium-high heat. Add in chicken. Immediately sprinkle with garlic powder, paprika and cayenne pepper and generously season with salt and pepper. Cook chicken for 5-8 minutes until no longer pink. Remove from heat and set skillet aside or transfer to a bowl.
- To make the couscous: In this order add the following to a large pot or dutch oven: water, couscous and broccoli florets. Bring to a boil, then cover, reduce heat to low and cook for 8-10 minutes total; check after 5 minutes and give everything a stir.
SPICY SAUSAGE AND BROCCOLI PASTA - EAT. DRINK. LOVE.
From eat-drink-love.com
Servings 4Total Time 30 minsCategory PastaCalories 605 per serving
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender. Drain the pasta, but reserve 1 cup of the liquid.
- In a skillet, heat the oil over medium heat. Add the sausage and cook, breaking up into small pieces until the sausage is browned, about 8 minutes.
- Add the garlic and red pepper flakes and saute for about 30 seconds. Add the broccoli and toss to coat.
- Add the pasta and reserved cooking liquid 1/4 cup at a time. Stir in the Parmesan cheese and salt and pepper to taste. Serve.
SPICY JALAPENO CHICKEN AND BROCCOLI STIR FRY RECIPE ...
From amycaseycooks.com
Category EntreeCalories 442 per serving
- In a small bowl, combine the oyster sauce, soy sauce, chicken stock, and 1 tablespoon cornstarch. Set aside.
- When the oil begins to shimmer, add the chicken and stir fry until just cooked through, about 4 to 5 minutes. Sprinkle with 1 teaspoon cornstarch and stir. Remove the chicken from the pan to a plate. Set aside.
- Add the remaining oil to the pan and heat to a shimmer. Add the garlic, onion, ginger, and jalapeno. Sauté for about 2 to 3 minutes to just begin to release their flavors and begin to soften.
SPAGHETTI SQUASH ALFREDO WITH SHRIMP AND BROCCOLI ...
From midgetmomma.com
4.7/5 (7)Total Time 1 hr 5 minsCategory DinnerCalories 543 per serving
- Bake for 35-40 mins or until softened. When the squash is cooked Scrape the flesh with a fork to create noodles
SPICY SAUSAGE AND BROCCOLI PASTA - ABRA'S KITCHEN
From abraskitchen.com
5/5 (1)Category Main CourseCuisine American, ItalianCalories 548 per serving
- Bring a large pot of salted water to boil. Add the fusilli and cook according to package instructions (reserve pasta water!)
- Meanwhile, prepare the broccoli for roasting. Break broccoli into florets, spread out on a sheet pan, toss with olive oil, salt, and pepper and roast in a 425° oven for 20 minutes until the edges are crispy and the stems tender.
- In a large skillet over medium-high heat crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Add up to 1 tbsp of olive oil to skillet if needed (if the sausage releases a lot of fat you will not need to add any additional oil).
RECIPE: KETO SPICY ITALIAN SAUSAGE AND BROCCOLI - KETO-MOJO
From keto-mojo.com
3.5/5 (2)Servings 4Cuisine Italian, SpicyCategory Main Course, Dinner
- In a large skillet with a lid, combine the broccoli, 3/4 cup water, and 1 teaspoon salt. Bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook the broccoli until nearly tender, 3 minutes. Drain the broccoli and place it on a clean kitchen towel.
- Return the skillet to medium-high heat, add 2 tablespoons of the oil and the sausage and cook until browned while breaking it into small pieces with a spoon, 3 to 4 minutes. Add the remaining 2 tablespoons of oil, the garlic, and red pepper. Cook for 1 minute, stirring briefly. Add the broccoli and cook, stirring to combine, until cooked through, 2 to 3 minutes. Add the lemon juice and toss. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
CHEESY CHICKEN AND BROCCOLI SPAGHETTI SQUASH BAKE - ARTZY ...
From artzyfoodie.com
4.7/5 (3)Total Time 1 hr 15 minsCategory Main CourseCalories 261 per serving
- To a large skillet, add the garlic, chicken broth, ricotta cheese, and 1 tsp salt and cook over medium heat, stirring constantly until combined
- Add the spaghetti squash, the broccoli, the chicken, and 1 cup mozzarella cheese to the sauce, taste and add more salt if needed
BUTTERNUT SQUASH ALFREDO WITH BROCCOLI RECIPE - SUPER ...
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3.8/5 (44)Total Time 30 minsCategory Main CourseCalories 347 per serving
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