Olive Garden Chicken Con Broccoli Recipes

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CHICKEN CON BROCCOLI (OLIVE GARDEN STYLE)

My mother is a lover of Italian food,she really wanted this recipe after seeing the olive garden commercial.I finally found it online,printed it and attempted to try it.It is a great recipe,but unfortunatly,the steps did not include some important steps.So I dediced to pass along the easiest way to prepare this.I must say,this was a huge success.This serves 4 people,so you may double it to feed more of course 8) Good luck and enjoy it!

Provided by OceanIvy

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Con Broccoli (Olive Garden style) image

Steps:

  • First, cook the Broccoli.
  • In a medium saucepan, cook the chicken in the olive oil, letting each side brown.
  • Leave remaining oil drippings in pan, setting the chicken aside for now.
  • In salted walter, boil the pasta, not quite all the way, (it will be simmered later).
  • Drain the pasta, and place it back into pot.
  • In the remaining olive oil from chicken, over medium, brown the garlic.
  • When caremelized, add the heavy cream & cornstarch and stir well.
  • Stir once in a while, allowing the sauce to thicken.
  • When prepared, add the sauce to the pasta combining fettuccini pasta.
  • Chop the chicken into cubes, toss in into pasta, add broccoi.
  • Combine well, add in salt and pepper and the cheese.
  • Enjoy!
  • Remember, this is 4 servings, you may double.

1 lb boneless skinless chicken breast
2 teaspoons extra virgin olive oil
4 1/2 ounces fettuccine pasta
1 cup heavy cream
2 tablespoons butter
2 teaspoons garlic, minced
2 teaspoons cornstarch
1 cup broccoli floret
2 tablespoons parmesan cheese
black pepper
salt

CHICKEN AND BROCCOLI ALFREDO

Provided by Celeste Kuch

Categories     Chicken     Dairy     Pasta     Poultry     Vegetable     Kid-Friendly     High Fiber     Broccoli     Winter     Bon Appétit     Pennsylvania     Small Plates

Yield Serves 4

Number Of Ingredients 8



Chicken and Broccoli Alfredo image

Steps:

  • Steam broccoli florets until just tender, about 3 minutes; set aside.
  • Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked

OLIVE GARDEN CHICKEN GIARDINO

Copycat... For veggies, Olive Garden uses whatever is in season such as diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, and asparagus.

Provided by Stephanie Z.

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 22



Olive Garden Chicken Giardino image

Steps:

  • Giardino sauce:
  • Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
  • **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
  • Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
  • Add the cream and stir until slightly thickened. Set aside.
  • Saute the chicken pieces over medium heat. Set aside.
  • In a large pot of salted water, cook pasta according to directions, until almost done.
  • Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
  • Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

Nutrition Facts : Calories 610.7, Fat 13.3, SaturatedFat 7, Cholesterol 76.5, Sodium 330.2, Carbohydrate 80, Fiber 9.4, Sugar 10.6, Protein 34.7

2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon garlic, crushed
1 tablespoon thyme
1 1/2 cups chablis
crushed red pepper flakes
1 tablespoon lemon juice
1 cup water
2 tablespoons white sauce mix
1/2 cup cream
salt and pepper
16 ounces chicken tenderloins, each cut into thirds (about 4)
1 small onion, chopped
1 red pepper, chopped
1 carrot, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 head broccoli, pulled apart into smaller pieces
6 ounces Baby Spinach
1/2 cup peas
16 ounces canned diced tomatoes
1/2 cup asparagus, heads
1 lb farfalle pasta

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