CHICKEN AND BROCCOLI PASTA
Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well.
Provided by Gloria McShane
Categories World Cuisine Recipes European Italian
Time 20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 51 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 3.6 g, Protein 23.5 g, SaturatedFat 1.4 g, Sodium 296.1 mg, Sugar 5 g
CREAMY CHICKEN LIVER PASTA WITH WILD MORELS
Fresh wild mushrooms are the most delicious indulgence, whether it's gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta - and chicken livers are cheap. Serve the pasta in small portions; it is undeniably a bit on the rich side. If you can't find wild mushrooms, use an assortment of cultivated mushrooms, like cremini, oyster mushrooms, King trumpets or shiitake. To give them more wild mushroom flavor, soak just a few a few dried morels or porcini in warm water. When softened, chop them very fine and stir into the sauce.
Provided by David Tanis
Categories dinner, pastas
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside. Put a large pot of water on to boil for the pasta.
- Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
- Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
- Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
- Add sherry and cook for a minute or so, then add 2 cups chicken stock. Bring to a simmer and add previously browned liver. Cook for about 5 minutes. It should look quite saucy. Add more chicken stock, if necessary. Taste and adjust seasoning. Stir in crème fraîche and turn off heat
- Boil pasta until al dente and drain. While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl. Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
- Divide pasta among bowls and spoon sauce over. Mix tarragon, parsley and chives together and sprinkle over each serving. Scatter prosciutto ribbons on top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 18 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 847 milligrams, Sugar 7 grams, TransFat 0 grams
PASTA, BROCCOLI AND CHICKEN
A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!
Provided by Joanne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
- Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
- In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 45.7 g, Cholesterol 67.2 mg, Fat 21.3 g, Fiber 3.4 g, Protein 34.4 g, SaturatedFat 5.5 g, Sodium 256.8 mg, Sugar 3.4 g
15 MINUTE PARMESAN PASTA WITH CHICKEN & BROCCOLI
Pasta, broccoli, garlic and chicken. Oh, and Parmesan. That's pretty much all you need for this simple, elegant 20-minute dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package in large saucepan, adding broccoli during last 5 minutes of cooking time; drain.
- Cook and stir garlic and chicken breast strips in butter in same saucepan on medium heat 1 to 2 minutes or until garlic is tender but not brown and chicken is heated through.
- Add pasta and broccoli; toss lightly. Sprinkle with cheese; toss to coat. Serve immediately.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 3 g, Protein 22 g
RIGATONI WITH CHICKEN LIVERS
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
- Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
- Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.
BROCCOLI PASTA
Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
- Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
- In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
PASTA WITH CHICKEN AND BROCCOLI
This recipe is a simple, fast, one dish meal,yet elegant enough for company dinners. Just add a green salad and some garlic bread. I make this whenever I have some leftover chicken breasts.
Provided by Geema
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot with boiling salted water cook pasta according to directions until al dente.
- Drain.
- Meanwhile, blanch broccoli florets in a medium size saucepan for 2 minutes.
- Drain and rinse with cold water to stop the cooking.
- In large saute pan add the minced garlic and pesto sauce and olive oil, cooking over medium high heat for for 2 minutes.
- Add the chopped tomatoes, broccoli, cooked chicken, salt and pepper and red pepper flakes.
- Stir to mix well and until heated.
- Add cooked pasta to saute pan and stir to blend.
- Add Parmesan cheese, fresh chopped basil and serve warm.
Nutrition Facts : Calories 763.9, Fat 29.8, SaturatedFat 7.9, Cholesterol 111.8, Sodium 539.5, Carbohydrate 76.1, Fiber 10.4, Sugar 2.8, Protein 49.7
PASTA WITH SPICY CHICKEN LIVERS
Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
- Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
- Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
- Add the chicken livers and heat through.
- Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
- Decorate with grated cheese and parsley.
PASTA WITH CHICKEN LIVERS & BROCCOLI
Many people have an aversion to liver because of its strong taste, but chicken liver is much more subtle than that of other animals. This recipe is an easy, lively and - I think - very tasty combination for those who dare.
Provided by Karenlee 2
Categories Chicken Livers
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the broccoli into small flowerets, pare the stalks and slice them very fine.
- Fry the onion in olive oil until light brown. Add the liver and fry for three minutes, stirring constantly. Spice to taste with salt, pepper and cayenne pepper.
- While frying the onions and liver, boil the pasta in lots of water. Seven minutes before final cooking time for the pasta, add broccoli and boil together until pasta is ready. Drain well.
- Mix everything together with another few drips of pure, virgin olive oil.
Nutrition Facts : Calories 680.2, Fat 16.4, SaturatedFat 3.2, Cholesterol 345, Sodium 167.2, Carbohydrate 97.8, Fiber 11, Sugar 9.3, Protein 38
EASY CHICKEN BROCCOLI PASTA
"This is so easy to throw together in a pinch. It's great served with some crusty bread and a nice veggie salad." Renee Pajestka - Brunswick, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender., Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.
Nutrition Facts : Calories 400 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 654mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.
PASTA WITH CHICKEN AND BROCCOLI
Make and share this Pasta With Chicken and Broccoli recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 17m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Start water to boil in large pot. Meanwhile cube chicken. Chop peppers. Slice mushrooms and olives.
- Cook pasta al dente. Last three minutes of cooking add broccoli.
- Meanwhile in skillet saute chicken, garlic, and mushrooms in olive oil. Should take about 7-9 minutes and will be ready when pasta is ready.
- Drain pasta and broccoli and return to pot. Add cooked chicken and mushrooms to pasta along with peppers and olives. Add cheese, pesto, and seasonings and additional olive oil if needed. Toss well.
Nutrition Facts : Calories 317.8, Fat 2.5, SaturatedFat 0.5, Cholesterol 32.9, Sodium 102, Carbohydrate 53.2, Fiber 0.7, Sugar 0.6, Protein 24.8
JOY'S PASTA WITH CHICKEN AND BROCCOLI
I found this recipe in the Chicago Tribune Food Guide about 10 years ago. It's called "Joy's" because it's Regis Philbin's wife, Joy's, recipe. He raved about this dish on "Live" one day and shortly afterward, his wife Joy demonstrated the recipe on the show. It's really good and cooks pretty fast once you assemble all your ingredients.
Provided by Hey Jude
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat.
- Saute garlic for about 1 minute, until golden, stirring constantly.
- Add chicken strips and saute until white and almost completely cooked.
- Add broccoli and saute until crisp-tender; then add sun-dried tomatoes, basil, red-pepper flakes, salt and pepper.
- Add wine, then broth and butter and cook 3-5 minutes, or until heated through, stirring occasionally.
- Toss the cooked pasta with the chicken mixture.
- Serve with parmesan cheese, if desired.
Nutrition Facts : Calories 499.9, Fat 22.9, SaturatedFat 5, Cholesterol 88.4, Sodium 275.8, Carbohydrate 48, Fiber 3.2, Sugar 1.4, Protein 24.1
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