Creamy Pasta With Chicken And Broccoli Recipes

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
• Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
• Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

Steps:

• Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
• Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
• Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
• Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
• Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
• Add in Parmesan and mozzarella. Stir until cheese is melted.
• Stir in chicken until well incorporated.
• Enjoy!

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
• Stir in broccoli and VELVEETA. Reduce heat to low; cook until VELVEETA is melted, stirring occasionally.
• Add hot fettuccine; toss until well coated.

Steps:

• In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
• Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
• Add basil and toss well; top with Parmesan cheese. Serve.

Steps:

• 1.Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible. 2.Keep the skillet on medium heat and add another teaspoon of oil if needed. Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine. 3.Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok. 4.Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch. 5.Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes. 6.Season with additional salt and pepper (this is really important - don't skip this step!) and serve.

Steps:

• Dice raw chicken into bite-size pieces, small enough for baby to manage.
• Clean cutting board thoroughly, dice mushrooms, broccoli and tomato to same size chunks.
• In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked.
• Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender.
• Add chicken broth, allow to simmer while you mix milk, flour, parmesan and grated cheese in small bowl.
• Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce.
• Add cooked and drained pasta, toss and serve.
• For adults, extra salt or pepper may be added. For babies, portions may be mashed or eaten as is, depending on your child's capabilities or preferences.

Steps:

• Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
• Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

Steps:

• Bring about 2 quarts of water to a boil - add a tablespoon of salt to the boiling water.
• Add pasta and use the cooking time given on the package to cook your pasta al dente. Stir frequently at first to prevent pasta from sticking.
• Add the broccoli to the boiling pasta water during the last 5 minutes of cooking.
• Meanwhile, microwave broth, milk and garlic in a microwave-safe bowl until steamy hot (approx. 3 to 4 minutes). Then let it stand for a few minutes.
• Put butter in a saucepan over low heat.
• After butter melts, whisk in flour, then hot milk mixture. Whisk constantly over medium-low to medium heat until sauce thickens. This should take about 1 to 2 minutes. You judge as to when the sauce thickens up.
• Stir in parmesan, cooked chicken, tomatoes, basil and red pepper flakes.
• Salt and pepper to taste and let simmer for about 5 minutes to blend flavors.
• Drain pasta and broccoli, *reserving 1 cup pasta cooking liquid* and return to pasta pot.
• Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten.
• Toss and serve immediately with a light sprinkling of parmesan.
• Enjoy!

Steps:

• Heat oil in Dutch oven or large deep skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 to 6 min. or until evenly browned, stirring frequently. Add pasta, broccoli, onions, chicken broth and water; stir.
• Bring to boil; simmer on medium-low heat 10 to 12 min. or until chicken is done, pasta is tender and liquid is reduced to about 1/2 cup, stirring frequently. Remove from heat.
• Add cream cheese spread and shredded cheese; stir until melted. Sprinkle with basil.