Pasta With Chicken Sausage And Broccoli Recipes

Steps:

• Cut broccoli into 3 inch pieces, discarding stems.
• Blanch broccoli in a large pot of boiling water until tender, about 5 minutes.
• Before draining, reserve 1 cup of broccoli water.
• Drain and rinse broccoli with cold water. Drain on towel.
• Cook pasta according to package directions.
• While pasta is cooking, place 2 tablespoons of water into cold skillet with garlic and sausage and then turn to medium low heat.
• Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes.
• Pour reserved broccoli water into pan with sausage.
• When pasta is cooked, drain it and place it back in the pot and season with salt.
• Pour sausage over pasta and stir in broccoli.
• Taste and adjust seasonings.
• Garnish with bread crumbs and/or cheese.

Steps:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
• Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
• Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
• Divide the pasta between serving bowls and garnish with more Parmesan.
• Enjoy!

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.

Steps:

• Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
• Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.

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:

• 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.