EASY WEEKNIGHT RIGATONI WITH BROCCOLI AND CHICKEN
A weeknight favorite dish that is easy to make and is packed with flavor!
Provided by Marilena Leavitt
Categories Pasta Main Course
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Fill a medium pot two-thirds with cold water, cover, and bring to a boil.
- Separately, and in a large, 12" skillet, heat the olive oil over medium heat. Add the chicken in single layer, and cook for about 2 minutes or until it is lightly browned. Turn the chicken over and continue to cook for two minutes more, or, until it is lightly browned on the other side (the chicken will not be completely cooked at this point). Transfer the chicken to a small bowl and set aside.
- To the same skillet that was used for the chicken, add the onion and cook for about 3 minutes, stirring occasionally. Next, add the garlic, salt, red pepper flakes and thyme and cook for another minute or so, making sure it does not burn. Stir in the flour and cook for 30 seconds more. Add the white wine to deglaze the skillet, and once it comes to a simmer add the chicken broth. Bring the mixture again to a simmer, then lower the heat and cook until sauce has thickened slightly, about 10 to12 minutes.
- While the sauce is simmering, salt the boiling water generously and add the broccoli florets. Cook for only about 2 to 3 minutes. With a slotted spoon, lift the broccoli out of the pot to bowl and set aside.
- Return the water in the pot to a boil and add the pasta. Cook until al dente, drain and reserve ½ cup of the pasta cooking water (to thin out the sauce if needed). Return the pasta to pot. (the time for cooking al dente will depend on the pasta you use).
- Once the sauce is thickened, add the sun-dried tomatoes and the reserved chicken along with any accumulated juices to the skillet. Simmer for a few minutes until the chicken is cooked through. Taste the sauce and adjust the seasoning if needed.
- Spoon the chicken and sauce mixture over the pasta in the pot, add broccoli and toss gently to combine. If the mixture is too dry, add some of the reserved cooking water. Sprinkle the Parmigiano-Reggiano and mix again.
- Serve in warm pasta bowls with some fresh basil and extra Parmigiano-Reggiano on the side.
CHICKEN AND BROCCOLI RIGATONI RECIPE - (4.5/5)
Provided by Heather_D
Number Of Ingredients 8
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.
BROCCOLI WITH RIGATONI
A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!
Provided by Star Pooley
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g
ZITI, CHICKEN AND BROCCOLI
Light and lemony this chicken and pasta dish can be thrown together once you get the prep down in less than 20 minutes!! This is my favorite go to dish. And if your from the Northeast you will recognize this dish from Bertucci's as an oldy but goody! It's okay though because they did list it in a local newspaper.
Provided by amybeth
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in large heavy bottom skillet. Add chicken cook over medium heat until browned on both sides. Add broccolli cook for about 3 minutes and add lemon slices saute for 2 minutes. Add garlic cook until fragrant (about 30 seconds).
- Add chicken broth and cream and cook until boils. Lower heat and reduce to thicken a little bit. Off heat and add cooked rigatoni. Done.
Nutrition Facts : Calories 916.8, Fat 48.9, SaturatedFat 25, Cholesterol 269.8, Sodium 305, Carbohydrate 86.8, Fiber 4.5, Sugar 2.9, Protein 32.9
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