Pasta All'aglio e Olio- Pasta with Garlic,Olive Oil, and Broccoli.(Cooking With Josephine Romano)
Pasta All'Aglio Olio e Broccoli
In Cucina con Josephine Romano
(Pasta with Garlic, ,Olive Oil, and Broccoli)
One-Pot Creamy Chicken And Broccoli Pasta
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One-Pot Creamy Chicken And Broccoli Pasta
Here is what you'll need!
One-Pot Creamy Chicken And Broccoli Pasta
Servings: 4-6
INGREDIENTS
1 tablespoon oil
1½ pounds chicken breast, cubed
1 teaspoon seasoned salt
Pepper, to taste
1 small onion, sliced
1 medium head of broccoli
6 cups milk
1 pound bowtie pasta
1 cup shredded Parmesan
1 cup shredded mozzarella
PREPARATION
1. Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
2. Once the chicken is nicely browned and cooked through, remove it from the pan and add in remaining oil, onion, and broccoli. Season with remaining salt and pepper. Cook and stir until the onions begin to become translucent.
3. Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
4. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
5. Add in Parmesan and mozzarella and stir until cheese is melted.
6. Enjoy!
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Credits:
MUSIC
Pop Power_Full.aif
Licensed via Warner Chappell Production Music Inc.
the only time I OVERCOOK broccoli (creamy broccoli pasta)
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Broccoli Pasta 2.0 is my variation of a Calabrian broccoli pasta which overcooks the broccoli to make the sauce. I never loved overcook broccoli but in this recipe, but when cooked in garlic and oil and pureed, its very delicious.
Felicetti Penne Rigate
Red Pepper Pasta (Pesto alla Calabrese)
Broccoli Pasta 1.0
Orecchiette with Sausage and Broccolini
Penne Vodka
RECIPE
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MUSIC BY Dylan Sitts
ZITI WITH BROCCOLI & PEAS IN WHITE SAUCE | COOKING VLOG
RECIPE:
1 box (1 lb) Ziti or any kind of pasta
1 lb ground beef
1 tsp cooking oil
2 tbsp butter
5 cloves garlic (minced)
1 medium size onion (chopped)
2 jars Alfredo sauce
1 tsp granulated garlic
1 tsp black pepper
1/2 tsp nutmeg (optional)
1 tbsp Knorr powder seasoning
1/2 cup water
1 cup broccoli florets
1/2 cup frozen green peas
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Pasta with Broccoli Recipe - Laura Vitale - Laura in the Kitchen Episode 313
To get this complete recipe with instructions and measurements, check out my website:
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CREAMY BAKED ZITI WITH SAUSAGE AND BROCCOLI
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(This is a full size recipe – I halved this recipe for the dish in the YouTube video)
INGREDIENTS:
1 lb. broccoli florets trimmed and cut into 1 ½ in pieces
Salt Pepper and garlic salt
1 pound ziti pasta
2 T. extra virgin olive oil
1 pound sweet or hot Italian sausage (I used hot)
1 large onion chopped fine
8 garlic cloves minced
2 tsp. lemon zest and 2 T. lemon juice
½ tsp. red pepper flakes
2 cups chicken broth
1 ½ cups heavy cream
½ cup dry white wine ( I used extra ½ cup chicken broth, instead)
8 oz fontina cheese, shredded (I used the soft baby bell cheese
2 oz. Parmesan cheese, grated (1 cup) I also added the shredded Parmesan/Roman cheese from Costco)
DIRECTIONS:
Bring 4 qts. Water to boil in large pot. Fill another bowl halfway with ice and water. Add broccoli and 1 T. salt to boiling water and cook until crisp tender, about 1 minute. Using slotted spoon, remove broccoli to ice water and let cool about 2 minutes. Drain and pat dry.
Return pot of water to boil and add pasta and cook stirring often bout 8-10 minutes, before completely done. Drain pasta in colander and toss with 1 T. oil, leave in colander and set aside.
Heat oven to 400 degrees. Place rack in middle of oven. With dry empty pot, add 1 T. olive oil til shimmering on medium heat. Add sausage and cook, breaking up with wooden spoon, until no longer pink, about 3 minutes. Remove with slotted spoon and transfer to paper towel lined plate.
Add onion, ½ tsp salt and cool until softened 5—7 minutes. Stir in garlic, lemon juice and zest, and pepper flakes until fragrant. Add flour and cook until golden, about 1 minute. Slowly whisk in broth, cream and wine, scraping up browned bits and smoothing any lumps. Bring to simmer and cool til slightly thickened, about 2 minutes.
Off heat and add fontina (baby bell cheese) ½ cup parmesan until cheese has melted and sauce is smooth. Add in all other ingredients; sausage, pasta and broccoli. Transfer to 9/13 deep dish and sprinkle again with an extra cup of fontina and parmesan cheese. Bake until bubbling for 25-35 minutes. Cool slightly before serving.
To make ahead, put together and cover with greased aluminum foil to cover and refrigerate for up to 24 hours. Bake for 25 minutes and hot throughout. Remove foil and bake another 25 minutes.