BROCCOLI AND CHICKEN PASTA RECIPES

PASTA-CHICKEN-BROCCOLI BAKE RECIPE | MYRECIPES

Pasta-Chicken-Broccoli Bake Recipe | MyRecipes image

Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal.

Provided by MyRecipes

Total Time 1 hours 15 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Ingredients

½ cup butter
½ cup chopped sweet onion
½ cup chopped red bell pepper
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken broth
1 ½ cups half-and-half
½ cup dry white wine
1 cup (4 oz.) freshly shredded Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground red pepper
1 (20-oz.) package refrigerated cheese-and-spinach tortellini
4 cups chopped fresh broccoli
4 cups chopped cooked chicken
½ cup grated Parmesan cheese
15 round buttery crackers, crushed
½ cup chopped pecans
3 tablespoons butter, melted

Steps:

Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.
Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.
Note: We tested with Buitoni Mixed Cheese Tortellini.

BROCCOLI PASTA RECIPES - BBC GOOD FOOD

Broccoli pasta recipes - BBC Good Food image

Up your veg intake by combining broccoli and pasta in comforting meals. Try cheesy pasta bakes, simple pesto pasta and veggie pasta salads.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA - BBC GOOD FOOD

Who doesn’t love a creamy chicken pasta? If you don’t have broccoli, there are so many alternatives – green beans, halved brussels sprouts or leafy greens
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner
Calories 957 calories per serving

Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

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BROCCOLI & ANCHOVY ORECCHIETTE | JAMIE OLIVER PASTA RECIPES

You must try this one. Penne and rigatoni work well in place of orecchiette – and are widely available everywhere.
From jamieoliver.com
Total Time 20 minutes
Calories 367 calories per serving

1. Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
2. Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
3. Something I like to do which is slightly different (but better, I’d like to think) is to cook the broccoli florets with the pasta for the last 4 minutes – this makes them soft enough to eat but leaves them with great colour and texture.
4. Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
5. Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
6. Serve immediately, sprinkling with another good handful of finely grated Parmesan.

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CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA - BBC GOOD FOOD

Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

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BROCCOLI & ANCHOVY ORECCHIETTE | JAMIE OLIVER PASTA RECIPES

1. Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
2. Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
3. Something I like to do which is slightly different (but better, I’d like to think) is to cook the broccoli florets with the pasta for the last 4 minutes – this makes them soft enough to eat but leaves them with great colour and texture.
4. Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
5. Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
6. Serve immediately, sprinkling with another good handful of finely grated Parmesan.

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CHICKEN AND BROCCOLI BAKE WITH CHEESE-FILLED TORTELLINI ...

The hardest part of this chicken and broccoli bake just might be portion control.
From southernliving.com
Reviews 3.5
Total Time 1 hours 15 minutes

Stir together ½ cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350°F for 40 to 45 minutes or until bubbly.

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BROCCOLI GARLIC ANGEL HAIR PASTA RECIPE | ALLRECIPES

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From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Side Dishes
Calories 598.9 calories per serving

Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

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A creamy, comforting dinner that goes from stovetop to table in under an hour? Don’t mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish—versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.
From bettycrocker.com
Reviews 4.5
Total Time 35 minutes
Calories 670 per serving

Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

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ONE-POT BROCCOLI ALFREDO PASTA - THE PIONEER WOMAN

I love one-pot pasta dishes. In fact, I shared one featuring mushrooms and asparagus a few months ago.
From thepioneerwoman.com
Total Time 45 minutes
Category main dish

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LEMON CHICKEN WITH BROCCOLI | RECIPES | WW USA

Here's a super weeknight dinner the whole family will love—and it’s ready in just 30 minutes. Thinly slicing the chicken will ensure it cooks quickly and evenly. Covering the pan when the broccoli cooks helps build up steam, bathing the florets in heat and cooking the tops that aren’t in contact with the hot pan. You’ll need 1 small to medium head of broccoli to produce enough florets and 1 lemon to yield enough zest and juice for this entrée. Round out the meal with a side of angel hair pasta, rice, or couscous to soak up the sauce.
From weightwatchers.com
Total Time 30 minutes
Calories 73 kcal per serving

Serving size: 1 cup

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CHICKEN AND BROCCOLI BAKE WITH CHEESE-FILLED TORTELLINI ...

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