How To make Chicken and Broccoli with Linguine
1 1/2 tb Olive oil, divided use
4 Boneless, skinless chicken
-breast halves, cut into -1" cubes Freshly ground black pepper 10 Sun-dried tomatoes, soaked
-10 minutes in hot water(opt 1/4 c Chopped onion
1 t Minced garlic
1 1/2 c Sliced zucchini
1 1/2 c Broccoli florets
1 1/2 c Chicken broth, divided use
1/4 c Dry vermouth or white wine
1 t Oregano
1 1/2 t Cornstarch
1/4 t Hot red pepper flakes
1/4 c Heavy cream
10 oz Linguine, cooked according
-to package direction Parmesan cheese Cut chicken into cubes and sprinkle with pepper. Soak sun-dried tomatoes in hot water 10 minutes. Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; saute chicken just until no longer pink, about 5 minutes. Remove from pan. Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and saute until softened but not browned, about 2 minutes. Stir in garlic, zucchini and broccoli. Add 3/4 cup of the chicken broth, cover and simmer 3-5 minutes, or until broccoli is crisp-tender. Combine oregano and cornstarch with remaining 3/4 cup chicken broth and add to vegetables. Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly. Heat cream in microwave 30 seconds and stir into pan. Season to taste with salt and pepper and serve immediately over linguine or other pasta.
How To make Chicken and Broccoli with Linguine's Videos
EASY CHICKEN BROCCOLI ALFREDO | RICHARD IN THE KITCHEN
This chicken and broccoli alfredo is an easy 30 minute dish from start to finish. Bite-size chunks of seasoned chicken breasts tossed with crisp fresh broccoli and al dente fettuccine noodles in a creamy and cheesy homemade alfredo sauce.
Shopping List:
½ lb. fettuccine pasta
1 cup broccoli florets
1 cup parmigiano reggiano cheese
2 chicken breasts
¼ cup kosher salt
1 tbs. course black pepper
3 tbs. butter
1 cup heavy cream
2 tbs. cooking oil
1 cup all purpose flour
Directions:
Bring about 2 quarts of water to a rapid boil then add the salt. Cook the fettuccine according to package directions. For al dente, cook 1-2 minutes less than package directions. Drain and set aside. Do not rinse!
Bring a pot of water to a rapid boil and blanch the broccoli for 2 minutes then place in a bowl of ice water to shock and stop the cooking. Set aside.
Cut the chicken into bite size pieces and dredge in all purpose flour. Shake off any excess.
Heat a skillet over medium high heat and add the oil and allow to heat for a minutes or so. Add the chicken. Season with the salt and pepper and cook until browned.
Add the butter and heavy cream and bring to a slow simmer then add the broccoli and pasta. Bring back to a simmer and add the cheese. Reduce the heat and cook until the cheese melts and the sauce thickens.
Serve and enjoy!
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The Best and Easiest Spaghetti with Broccoli
Today we're making spaghetti with broccoli the traditional Italian way. You'll need broccoli, garlic, olive oil, Pecorino Romano or parmesan, and not much else for this simple pasta recipe. The creamy broccoli sauce coats and grabs the pasta making an easy but comforting pasta recipe that everyone will love!
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Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
SPAGHETTI WITH BROCCOLI PRINT RECIPE:
INGREDIENTS
½ pound spaghetti, linguine, etc
1 head broccoli - diced
3 cloves garlic - sliced
¼ cup olive oil
2-3 tablespoons extra virgin olive oil - for finishing
¼ cup Pecorino Romano (or parmesan) - grated
¼ teaspoon crushed red pepper flakes
½ cup pasta water - reserve more just in case
Salt to taste
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Chicken Broccoli Pasta
This delicious chicken broccoli pasta is a light yet satisfying meal for those busy weeknights. Featuring tender chicken and nutritious broccoli in a creamy yet balanced sauce, this pasta dish is also super easy to whip up!
Cheesy Chicken And Broccoli Pasta
Recipe:
Yields: 4 Servings
Ingredients:
2 Tbsp. olive oil
2 chicken breasts, cut into 1 inch pieces
Salt and pepper to taste
1/2 cup diced yellow onion (about half an onion)
2 cloves garlic, minced (about 1 Tbsp.)
2 cups chicken broth
3 cups water
1 16oz bag of pasta shells
4 cups broccoli (or one head of broccoli)
1/2 tsp cayenne powder
1/4 tsp nutmeg
1 cup milk
2 cups shredded cheddar cheese
Directions:
Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side. Flip chicken, then add onions and garlic as the second side browns. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot. Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes. After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
CHICKEN AND BROCCOLI PASTA ||MAE’S KITCHEN
High Protein Chicken and Broccoli Pasta Recipe - Easy and Delicious
Here Is Another All Time Favorite. Made With Simple Ingredients, I’m Sure You’ll Love It! Perfect For Dinner And Lunch The Next Day!
Per Serving - 4
- 479 Calories
- 38g Protein
- 61g Carbs
- 10g Fat
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Ingredients
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- 400g Pasta or (4 Servings) Fresh, Always Fresh Pasta!
- 1 LB Chicken Breast, Thin Sliced
- 1LB Broccoli
- 4 Cloves Garlic, Sliced
- 1/4 Cup Shallot, Chopped
- Sweet Heat Pepper Flakes or Red Pepper Flakes
- Salt And Pepper To Taste
- Chicken Marinade
- Salt
- Pepper
- Garlic Powder
- Dried Basil
- Dried Oregano
- 1 TBSP Olive Oil
- 1/2 Lemon, Juiced
———
Recipe
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1. Add The Sliced Chicken Into A Bowl And Add The Olive Oil, Lemon Juice, Salt, Pepper, And Garlic Powder. Let This Marinate For 30 Minutes To An Hour.
2. Prepare Your Broccoli By Cutting It Into Bite Sized Pieces. Thin Slice The Garlic And Chop Your Shallot. Bring A Medium Pot Up To Boil.
3. After The Chicken Has Marinated, Heat Up A Large Pander Medium High Heat. Add In Some Olive Oil And Cook The Chicken 2 Minutes Per Side. These Cook Fast So Pay Attention! Once They’re Cooked, Remove Them From The Pan And Cover With Tin Foil. The Chicken Will Carry Over Cook When Covered, So Make Sure Not To Over Cook Them In The Pan.
4. Start Cooking Your Pasta According To Package Instructions.
5. Next, Add In The Cut Broccoli And 1/4 Cup Of Water. You Should Have Some Brown Stuff On The Bottom Of The Pan. That’s Flavor!! Make Sure To Use The Water To Get All Of That Good Stuff Up! Cover With Tin Foil And Allow It To Steam For 2-3 Minutes Making Sure The Water Doesn’t Fully Steam Off (Add More If It’s Not Enough). Remove The Broccoli From The Pan (With Any Excess Water), Place In A Bowl And Cover With Tin Foil.
6. Reduce The Heat To Medium, Bring The Pan Back Up To Temp And Add In The Garlic And Shallots. Cook Until You Smell Them And Then Add In Some Pepper Flakes. Toast Up The Pepper Flakes To Release The Flavor And Then Go In With The Broccoli.
7. Mix Everything Together And Add In Your Cooked Pasta. Give It A Quick Toss, Cut The Heat And Go In With Your Chopped Chicken. Mix Well.
8. Serve It Up And Enjoy!!
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