Chicken And Broccoli With Noodles Recipes

Steps:

• Cook the noodles according to package directions.
• Add the broccoli for the last 5 minutes of cooking time.
• Drain the noodle mixture well and return to saucepan.
• Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

Steps:

• Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
• Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
• Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
• Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

Steps:

• For rub: In a small bowl, combine green onions, ginger, garlic, 2 teaspoons of the oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.
• For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Thinly slice chicken diagonally; set aside.
• Meanwhile, in a large saucepan, cook rice noodles, broccoli, and carrots in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Using kitchen scissors, snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the remaining 2 teaspoons oil. Add noodle mixture and the 2 to 3 tablespoons cilantro; toss gently to coat.
• Divide noodle mixture among four serving bowls; add chicken slices. Sprinkle with peanuts and, if desired, additional cilantro. Serve immediately.
• Broiler Directions: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once.

Steps:

• In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.
• Drain noodles and broccoli.
• Coat large skillet with cooking spray.
• Over med-high heat, cook and stir chicken 5 minutes or until browned.
• In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
• Add to skillet; cook and stir until thick and bubbly.
• Stir in sour cream, noodles and broccoli; heat through, do not boil!

Steps:

• Slice chicken.
• Clean and slice mushrooms.
• Heat oil in skillet on medium.
• Place rice noodles into bowl & cover with very hot water.
• Add garlic and mushrooms to skillet & cook until mushrooms are almost tender (~3 minutes).
• Add fish sauce and chicken to skillet.
• Fry until chicken is done.
• Add soy sauce, sriracha and brown sugar. Stir until sugar is dissolved.
• Add Broccoli.
• Drain Noodles.
• Transfer chicken/broccoli mixture out of pan (leaving juices) & add noodles to pan.
• Fry noodles for 3-4 minutes.
• Add noodles to chicken/broccoli mixture & toss.
• Serve hot.

Steps:

• Cook noodles in boiling, salted water until almost tender, drain.
• Mix soup and milk, add to noodles and season to taste with salt and pepper.
• In a 2 qt casserole, arrange 1/3 of the noodles, top with all of the broccoli.
• Top with 1/3 of the noodles, then with all of the chicken.
• Cover with remaining noodles.
• Mix butter with bread crumbs and sprinkle over the top.
• Bake uncovered at 350° until brown and bubbly, about 30 minutes.

Steps:

• In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.

Steps:

• Cook noodles according to package directions; drain.
• Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
• Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.