Chicken Rigatoni With Broccoli And Peppers Recipes

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CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS

This two step chicken and veggies pasta recipe is perfect for dinner that's made in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6



Chicken Rigatoni with Broccoli and Peppers image

Steps:

  • Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
  • Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

2 1/2 cups uncooked rigatoni pasta (7 oz)
2 cups chopped fresh broccoli
1 medium red, orange or yellow bell pepper, cut into 1-inch pieces
1 cup cut-up cooked chicken
1/2 cup reduced-fat Alfredo pasta sauce (from 10-oz container)
1/4 cup finely shredded Parmesan cheese (1 oz),

RIGATONI WITH CHICKEN AND BELL PEPPERS

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10



Rigatoni with Chicken and Bell Peppers image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
  • Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

Nutrition Facts : Calories 570, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 690 milligrams, Carbohydrate 77 grams, Fiber 6 grams, Protein 30 grams

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, chopped
1 onion, sliced
2 bell peppers (1 green, 1 orange), sliced
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
4 cups shredded rotisserie chicken (skin removed)
1/2 cup chopped fresh basil, plus more for topping
2 jarred hot cherry peppers, stemmed and chopped

CHICKEN AND BROCCOLI RIGATONI RECIPE - (4.5/5)

Provided by Heather_D

Number Of Ingredients 8



Chicken and Broccoli Rigatoni Recipe - (4.5/5) image

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.

3 cups Rigatoni Pasta OR Pasta of your choice (I use Penne Pasta)
4 Boneless, Skinless Chicken Breasts, cut into chunks
2 - 3 heads of Broccoli, cut into florets
1 cup Cherub Tomatoes, sliced in half
2 tsp minced garlic
Freshly ground black pepper
Parmesan Cheese
Olive Oil

BERTUCCI'S RIGATONI WITH CHICKEN AND BROCCOLI RECIPE - (3.7/5)

Provided by á-46826

Number Of Ingredients 8



Bertucci's Rigatoni with Chicken and Broccoli Recipe - (3.7/5) image

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.

2 tbsps. olive oil
4 ounces chicken cut into strips
1 c broccoli florets
1 slice of lemon
1/4 tsp. crushed garlic
1/4 c chicken broth
3/4 c heavy cream
2 c rigatoni,cooked to desired doneness

BROCCOLI PEPPER AND CHICKEN STIR-FRY

I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Broccoli Pepper and Chicken Stir-Fry image

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.

Nutrition Facts :

1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons vegetable oil
1 small onion, julienned
2 cups fresh broccoli florets
1 medium green pepper, julienned
1 garlic clove, minced
1-1/2 cups vegetable juice
2 tablespoons soy sauce
1 tablespoon cornstarch
1-1/2 teaspoons brown sugar
1/2 teaspoon ground ginger

LEMON-CHICKEN RIGATONI WITH BROCCOLI

Create a new chicken dinner, complete with veggie, in a skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8



Lemon-Chicken Rigatoni with Broccoli image

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.

Nutrition Facts : Calories 420, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 930 mg, Sugar 2 g, TransFat 0 g

2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

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