CHICKEN BROCCOLI RECIPE RECIPES

CHICKEN AND BROCCOLI BRAID RECIPE | ALLRECIPES

Chicken and Broccoli Braid Recipe | Allrecipes image

Beautiful braided crescent roll with chicken and broccoli.

Provided by Kelly Grimes

Categories Pastry Appetizers

Total Time 48 minutes

Prep Time 20 minutes

Cook Time 28 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
½ cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
½ cup mayonnaise
2 teaspoons dried dill weed
¼ teaspoon salt
2 tablespoons slivered almonds
¼ cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten

Steps:

Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Nutrition Facts : Calories 580 calories, CarbohydrateContent 36.3 g, CholesterolContent 99.1 mg, FatContent 36.3 g, FiberContent 3.5 g, ProteinContent 26.7 g, SaturatedFatContent 14.2 g, SodiumContent 755.5 mg, SugarContent 2.7 g

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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From myrecipes.com

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