CHICKEN BROCCOLI PASTA WITH LEMON BUTTER SAUCE - THE LE…
Steps:
- Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
- Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
- Drain the pasta and broccoli and return to pan; set aside.
- Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
- Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
- Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
- Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
- Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.
Nutrition Facts : Calories 455 kcal, CarbohydrateContent 51.1 g, ProteinContent 37.3 g, FatContent 11.2 g, SaturatedFatContent 3.1 g, CholesterolContent 64 mg, SodiumContent 691 mg, FiberContent 4.7 g, SugarContent 2.1 g, UnsaturatedFatContent 8.1 g, ServingSize 1 serving
SHRIMP WITH BROCCOLI IN GARLIC SAUCE RECIPE | ALLRECIPES
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Provided by AkronJoya
Categories Chinese Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 197.7 calories, CarbohydrateContent 10.1 g, CholesterolContent 173.6 mg, FatContent 8 g, FiberContent 1.6 g, ProteinContent 21.2 g, SaturatedFatContent 1.5 g, SodiumContent 495.9 mg, SugarContent 1.3 g
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From pinchofyum.com
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