CHICKEN BROCCOLINI PASTA RECIPES

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RASTA PASTA WITH JERK CHICKEN RECIPE - NYT COOKING



Rasta Pasta With Jerk Chicken Recipe - NYT Cooking image

Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.

Provided by Millie Peartree

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 17

2 tablespoons jerk seasoning
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 boneless, skinless chicken breasts
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound penne pasta
3 bell peppers, preferably a mix of colors, thinly sliced
4 green onions, sliced, plus more for garnish
2 garlic cloves, minced
1/4 cup jerk seasoning
2 fresh thyme sprigs
1 Scotch bonnet pepper, pierced, not sliced (optional)
1/2 cup heavy cream
1/4 cup vegetable or chicken stock
1/2 cup grated Parmesan

Steps:

  • Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
  • Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
  • Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
  • As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
  • Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute.
  • Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
  • Top with the jerk chicken, and garnish with green onions. Serve hot.

ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY



One-Pot Creamy Chicken and Broccoli Pasta Recipe by Tasty image

Here's what you need: oil, chicken breast, seasoned salt, pepper, small onion, broccoli, milk, bowtie pasta, shredded parmesan cheese, shredded mozzarella cheese

Provided by Camille Bergerson

Yield 4 servings

Number Of Ingredients 10

1 tablespoon oil
1 ½ lb chicken breast, cubed
1 teaspoon seasoned salt, divided
pepper, to taste
1 small onion, sliced
1 medium head broccoli
6 cups milk
1 lb bowtie pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
  • Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
  • Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
  • Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
  • Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
  • Add in Parmesan and mozzarella. Stir until cheese is melted.
  • Stir in chicken until well incorporated.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, CarbohydrateContent 115 grams, FatContent 29 grams, FiberContent 6 grams, ProteinContent 80 grams, SugarContent 25 grams

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