Chicken Artichoke Hearts and Broccoli
Chicken, Artichoke Hearts and Broccoli in tomato cream sauce. Chef Frank shows you how to make this Twisted Noodle favorite.
INGREDIENTS
6 ox. boneless chicken breast
1 1/2 cups broccoli florets (cut onto smaller than bite sized pieces.
1/2 cup artichoke (trimmed and separated)
1 cup marinara
1/2 cup heavy cream
1/2 cup parmesan cheese
1/2 pound linguine
1 TBSP butter
RECIPE
1. Trim broccoli into smaller than bite sized pieces.
2. Trim artichoke leaves and separate heart section.
3. Cut chicken into small thin pieces.
4. Saute chicken in 1 TBSP butter for 2 min om med high heat.
5. Add 1 cup marinara.
6. Add 1/2 cup heavy cream.
7. Add broccoli and simmer 1 1/2 to 2 minutes. DON'T OVERCCOK BROCCOLI!!!
8. Remove from heat.
9. Prepare 1/2 pound linguine cooked al dente.
10. Reheat broc/chicken.
11. Add artichoke.
12. Add 1/2 cup cheese. Taste for salt and pepper and adjust.
13. Add about 2/3 of pasta, only enough to soak up the sauce.
!4. Combine, plate and enjoy.
TIP...if you cook pasta ahead of time, reheating with a quick dunk in some hot water will keep it from sucking up too muck sauce!
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Pasta, potato, artichoke and pea casserole - vegetarian recipe
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The pasta, potato, artichoke and pea casserole is a delicious vegetarian alternative to serve for Easter dinner! Find this and many more recipes on the Giallozafferano App in English
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Today we'll be preparing a tasty pasta casserole, great for Easter: it's made with seasonal ingredients and, of course, with eggs, a symbol of Easter... let's cook it together!
Ingredients for 8 servings:
Pasta, potato, artichoke and pea casserole
(8 servings)
• 7 oz (200 g) of short pasta
• 1 bunch of parsley
• 1 lb (500 g) of potatoes
• 2/3 lb (300 g) of artichokes
• 2 cups (300 g) of green peas
• 1 ½ cups (150 g) of grated parmesan cheese
• 1 cup (100 g) of grated pecorino cheese • ½ cup (50 g) of breadcrumbs
• 1/3 lb (150 g) of stale bread
• ½ stick (60 g) of butter
• 2 pints (1 lt) of vegetable broth
• 2 cloves of garlic
• 1 onion
• 5 tbsp of olive oil
• 3 eggs
• salt and pepper to taste
To make this recipe, first add the olive oil and the chopped onion to a large pan, and sauté on a very low flame for about 10-15 minutes, until softened. Now add the artichokes, that have been cleaned and cut into quarters; when they are in season, you can use fresh artichokes, of course, but if you're short of time or you want to make this recipe all the year round, you can use frozen artichokes. Let them brown for about 5 minutes, then add the peas. The same goes for peas: when they are in season you can shell and add the fresh ones, otherwise use frozen peas. Now pour in a ladle of broth... and cook for at least 10-15 minutes.
Peel and cut the potatoes into thick slices, to prevent them from breaking; add to the pan... pour in a little broth, without stirring... and cook for 5 minutes covered with a lid. While the ingredients are cooking, preheat the oven to 350°F (180°C), and boil the pasta, until firm to the bite. Now prepare the bread, cheese and parsley mixture for the casserole. In a large bowl, combine the crumbled bread... with the parsley, the crushed garlic... and finally the grated cheeses... mix everything together... add salt and pepper... and the mixture is ready.
Hard boil the eggs and cut into slices; now take the pasta, cooked al dente, and add to the pan with the rest of the ingredients... stir gently, to avoid breaking the potatoes... and add three quarters of the bread, cheese and parsley mixture; mix gently, to blend the flavours together... then start assembling the casserole. Take an oven dish, like this, or a baking pan, as you prefer, grease with butter and coat with breadcrumbs; now make a first layer, with the pasta, potato, artichoke and pea mixture... spread it evenly... two layers will be enough... that's it. Now add half of the hard-boiled eggs... perhaps pick out the worst-looking eggs and keep the best-looking ones for garnishing... and now make the second layer, adding the remaining ingredients. If you're not a vegetarian, you can add lamb to this recipe, or even replace pasta with lamb. Now finish with the eggs... cover with the remaining bread mixture, a generous amount... and sprinkle with breadcrumbs, to add a crispy touch... finally pour in the broth, starting from the edge; you need plenty of broth to moisten the bread mixture... and now dot with a few pieces of butter on top. Bake the casserole at 350°F (180°C) for at least 30 minutes, after that raise the temperature to 390°F (200°C) and bake until golden brown.
Our pasta casserole smells delicious, as you can see it's nice and golden brown and the broth has evaporated; this would be a lovely idea for an Easter picnic! From Sonia and giallozafferano, bye bye and see you next video recipe!
HEALTHY BREAKFAST CASSEROLE | with turkey, spinach and artichoke
This easy, healthy breakfast casserole recipe (gluten-free and paleo) is filled with turkey, spinach and artichoke. It's the perfect breakfast for the weekends, feeding a crowd or the holidays and you can make it overnight or ahead of time. It's also a great, low carb, healthy breakfast for meal prep - and most importantly, it's delicious! Enjoy!
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EASY CRUSTLESS QUICHE | with broccoli and cauliflower
This easy crustless Quiche made with broccoli and cauliflower is an easy, healthy recipe that is loaded with steamed veggies and high in protein, thanks to a combination of eggs, egg whites, and Greek yogurt. It bakes in the oven for 45 minutes and can be served hot, cold, or at room temperature. Add this recipe to your weekend meal prep and have a healthy breakfast, lunch, or dinner ready to go for a busy week.
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TIME STAMPS:
0:00 Intro
0:29 Getting started | pre-heat the oven and grease the 9 pie plate
0:51 Prepare the broccoli and cauliflower to be steamed
1:47 Steam the broccoli and cauliflower
2:18 Season the steamed broccoli and cauliflower and add to the pie plate
2:46 Prepare and add chopped scallions to
2:57 Shred and add the shredded cheddar cheese over the top
3:31 Prepare the egg mixture using whole eggs and egg whites
5:11 Add the egg mixture to the ingredients in the pie plate and smooth out
5:31 Put the pie plate into the 350-degree ℉ oven for 45 minutes
5:46 Let cool, serve, and enjoy!
6:23 Outro
6:40 Outtakes and bloopers
CRUSTLESS QUICHE RECIPE
2.5 – 3 cups broccoli florets (8 ounces)
2.5 – 3 cups cauliflower florets (8 ounces)
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp black pepper
6 eggs
6 egg whites (1.25 cups)
1/2 cup 2% Greek yogurt
1/4 cup scallions chopped
1 cup shredded cheddar cheese
Preheat oven to 350 F and grease a 9-inch pie plate with cooking spray, butter, or coconut oil. Set aside. Bring a couple inches of water in a small-medium-sized pot and bring to a boil. Place a steamer basket in the pot and add the broccoli and cauliflower florets and steam for six minutes or until tender but not mushy.
Transfer the chopped broccoli and cauliflower to a medium bowl and season with salt, garlic powder, and black pepper. Gently toss so the veggies are coated with the spices.
Combine the eggs, egg whites, and Greek yogurt in a separate large bowl and whisk until well combined.
Add the seasoned vegetables to the prepared pie plate. Sprinkle the scallions and shredded cheese over top. Pour the egg mixture over the cheese making sure all the veggies and cheese are covered with the egg mixture.
Cook for 45 minutes or until set and the top is lightly browned. Cool, slice, and enjoy!
NUTRITION
Serving: 1slice | Calories: 219kcal | Carbohydrates: 12g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 491mg | Potassium: 701mg | Fiber: 4g | Sugar: 4g | Vitamin A: 989IU | Vitamin C: 119mg | Calcium: 241mg | Iron: 2mg
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