Fusilli Chicken With Oven Roasted Tomatoes And Broccoli Recipes

Steps:

• In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
• Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

Steps:

• Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
• Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

Steps:

• Cook fusilli according to package directions.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
• Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

Steps:

• Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
• Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

Steps:

• Preheat to the oven to 400°F.
• Mix together the oil, garlic, red pepper flakes, salt and pepper.
• Toss together the broccoli and the oil mixture in a large bowl.
• You may have to adjust the oil a bit if your bunch of broccoli is smallish.
• You don't want it swimming in oil on the cookie sheet.
• Put broccoli on cookie sheet.
• Place in the oven for about 10-15 minutes.
• Be sure and check often to make sure it's not burning, you want it to caramelize but not burn.
• If you don't like al dente broccoli, cook a little longer.
• I usually remove after 10-15 minutes.
• When the broccoli is as done as you like remove from the oven and toss with the cheese.

Steps:

• Preheat the oven to 350ºF.
• Cut the tomatoes in half lengthwise and remove the seeds.
• Drizzle with olive oil and lightly salt; toss to coat.
• Place on baking sheets lined with parchment paper, cut side up*.
• Bake in oven until skin is wrinkled and juices have been mostly absorbed, but flesh is still moist. Flesh should be soft to the touch. This will take appox 1-2 hours at 350ºF, depending on the size of the tomatoes.
• Remove from oven and set aside to cool.
• *If skins are NOT to be used in dish, roast the tomatoes cut side DOWN and remove skins after roasting and tomatoes are slightly cooled.
• If you want the "charred" flavor of the tomato in the dish, roast cut side DOWN and leave the skins on after roasting.

Steps:

• Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
• Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.

Steps:

• Bring broth to a boil in a medium saucepan. Add chicken. Reduce heat to medium-low; cover. Simmer until cooked through, about 10 minutes. Remove chicken; let cool. Using a fork, shred meat into bite-size pieces. Toss with 1 teaspoon oil and 1/4 teaspoon salt. Set aside.
• Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.
• Heat remaining 1/4 cup oil in a large skillet over medium heat until hot but not smoking. Add cooked broccoli and the garlic. Cook, stirring often, 2 minutes. Stir in shredded chicken and cooked pasta. Cook 1 minute more. Remove garlic cloves. Transfer pasta mixture to a large platter. Serve with cheese.

Steps:

• Preheat oven to 275°.
• Spread the sliced tomatoes on a small foil-lined baking sheet (it is fine if they overlap).
• Season with salt, then drizzle or spoon half the balsamic vinegar over the tomatoes.
• Bake for 20 minutes, then drizzle the remaining vinegar over the tomatoes; cook for 20 more minutes.
• Transfer to a small bowl.
• Keep the tomatoes, covered, in the refrigerator for up to 3 days.