CHICKEN BROCCOLI AND ZITI RECIPE RECIPES

CHICKEN AND BROCCOLI ALFREDO RECIPE | ALLRECIPES

Chicken and Broccoli Alfredo Recipe | Allrecipes image

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Provided by Campbell's Kitchen

Categories Campbell's Kitchen

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

½ (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Steps:

Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
Heat butter in skillet. Cook chicken until browned, stirring often.
Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

ZITI WITH CHICKEN AND BROCCOLI RECIPE - NYT COOKING

Ziti With Chicken and Broccoli Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 skinless boneless chicken breasts, about 1 pound
1 bunch broccoli, about 1 1/4 pounds
Salt to taste
3/4 pound cut ziti
2 tablespoons olive oil
Freshly ground pepper to taste
1 tablespoon finely chopped garlic
3 red ripe tomatoes, about 1 pound, peeled and cut into 1/2-inch cubes
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/8 teaspoon red hot pepper flakes, optional
3/4 cup heavy cream
4 tablespoons coarsely chopped Italian parsley
4 tablespoons grated Parmesan or pecorino cheese

Steps:

Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
Cut the broccoli into florets, peel the stems and cut them into thin slices.
Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 778, UnsaturatedFatContent 14 grams, CarbohydrateContent 82 grams, FatContent 31 grams, FiberContent 9 grams, ProteinContent 46 grams, SaturatedFatContent 14 grams, SodiumContent 1237 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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