CHICKEN BROCCOLI CHEESE PASTA RECIPES

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

CHEESY CHICKEN PASTA WITH BROCCOLI AND BACON RECIPE ...

Cheesy Chicken Pasta with Broccoli and Bacon Recipe ... image

Provided by Geoffrey Zakarian

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
1 pound penne pasta
1 head broccoli, cut into small (1-inch) florets
4 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup all-purpose flour
5 cups whole milk
2 cups grated Gruyere
1 cup sour cream
2/3 cup grated Parmigiano-Reggiano
2 teaspoons hot sauce
12 ounces cooked chicken breast or deli chicken, cut into 1/2-inch dice
1/2 cup chopped crispy-cooked bacon
1/4 cup chopped fresh chives

Steps:

Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
Distribute the pasta into bowls and top with the bacon and chives.

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