CHEDDAR BROCCOLI PASTA RECIPES

Name: Broccoli-Pasta-Cheddar Salad
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 1 (12 ounce) box tri-color spiral pasta; 1 medium red onion, finely chopped; 2 cups shredded cheddar cheese; 1 medium head broccoli, chopped into small florets; 1 cup mayonnaise; 1/2 cup Splenda granular; 2 tablespoons apple cider vinegar

BROCCOLI-PASTA-CHEDDAR SALAD RECIPE - FOOD.COM

Broccoli-Pasta-Cheddar Salad Recipe - Food.com image

This salad is very similar to the deli salad you can buy at Walmart with rotini pasta, cheddar cheese, broccoli, and a yummy sweet-tangy dressing.

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 7 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) box tri-color spiral pasta
1 medium red onion, finely chopped
2 cups shredded cheddar cheese
1 medium head broccoli, chopped into small florets
1 cup mayonnaise
1/2 cup Splenda granular
2 tablespoons apple cider vinegar

Steps:

Mix sugar, mayonnaise, and vinegar; set aside.
Boil noodles until done; drain in colander. Run cold water over pasta to chill.
In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.

Nutrition Facts : Calories 558.9, FatContent 26.8, SaturatedFatContent 10.1, CholesterolContent 49.7, SodiumContent 550.2, CarbohydrateContent 60.9, FiberContent 4.8, SugarContent 6.7, ProteinContent 20.2

BROCCOLI AND CHEDDAR CHICKEN PASTA RECIPE | MYRECIPES

Broccoli and Cheddar Chicken Pasta Recipe | MyRecipes image

Instead of adding broccoli florets to the pasta, a double serving is incorporated into the creamy sauce. Heat the broccoli and sear the chicken while the pasta cooking water comes to a boil. The leaner dairy components create a creamy taste without all the added calories and fat or a typical broccoli and cheddar pasta dish.

Provided by Hannah Klinger

Total Time 29 minutes

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 12

Ingredients

8 ounces uncooked whole-grain penne pasta
2 cups frozen steam-in-bag broccoli florets
1 cup unsalted chicken stock (such as Swanson)
1 cup 2% reduced-fat milk
2 tablespoons all-purpose flour
Cooking spray
12 ounces skinless, boneless chicken thighs, cut into bite-size pieces
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
3 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 3/4 cup)
2 tablespoons chopped green onions

Steps:

Cook pasta according to package directions, omitting salt and fat; drain.
Heat broccoli according to package directions; cool slightly. Combine stock, milk, and flour in a bowl. Place broccoli and stock mixture in a blender; blend until smooth.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes. Add garlic; cook 30 seconds, stirring constantly. Add broccoli mixture to pan; bring to a boil. Cook 5 minutes or until slightly thickened. Stir in pasta, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in cheese. Top with green onions.

Nutrition Facts : Calories 436 calories, CarbohydrateContent 52 g, CholesterolContent 99 mg, FatContent 10.5 g, FiberContent 7 g, ProteinContent 33 g, SaturatedFatContent 4.4 g, SodiumContent 564 mg, SugarContent 4 g

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