Broccoli Chicken Pesto Pasta Recipes

Steps:

• Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
• While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
• Set aside.
• Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
• Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
• To freeze:.
• Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
• To serve:.
• Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.
• Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.

Steps:

• Cut the fresh broccoli buds into small florets, leaving as short a stem as possible; set aside.
• Meanwhile, boil the pasta in salted water for about 4-5 mins or until al dente. Remaining 3 mins add the reserved florets into the same pot and boil 3 minutes, retaining the bright green color and a bit of crunch. Then place the chicken breast strips into the same pot just to warm it up about a minute. If you're using frozen you can wait until 3 mins are remaining. Add the chicken first that frozen broccoli.
• Drain pasta, broccoli and chicken. Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with shredded parmasan cheese or your choice of cheese.

Steps:

• For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
• Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
• For the sandwich: Preheat a grill pan over medium-high heat.
• Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
• To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
• Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.

Steps:

• In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
• Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
• In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

Steps:

• Boil a large pan of water with a sprinkle of salt, when bubbling, add pasta to water and leave for 10 - 12 minutes. Add broccoli and leave for further 5 minutes, once cooked, drain out and add pasta and broccoli back to pan.
• Add a tbsp of oil to a large frying pan and add to high heat. Add chicken breast to pan and fry until begins to brown, remove from the pan. Add bacon into pan and fry for around 3 - 5 minutes, then add mushroom, garlic and spring onions and leave for another 2 - 3 minutes.
• Once bacon has cooked, add chicken back to the pan and stir together gently for another 5 minutes. Remove from heat and stir into pasta.
• In a medium sized saucepan, melt the soft cheese and butter together on a low heat, stirring together constantly. Once melted together and the sauce is visibly thinner, stir in the milk and add the pesto and stir for roughly 5 minutes. When happy with the sauce, stir into the pasta pan and mix together well so all contents are coated.
• Now, add all the pasta mix to a deep oven dish and spread out around dish, then sprinkle over Parmesan cheese and put into the oven, for about 30-35 minutes on 200c (Fan Oven) or until Cheese is brown and golden.

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Steps:

• Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
• Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
• Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.