CHICKEN WITH BROCCOLI PASTA RECIPES

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PASTA, BROCCOLI AND CHICKEN RECIPE | ALLRECIPES



Pasta, Broccoli and Chicken Recipe | Allrecipes image

A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!

Provided by Joanne

Categories     Chicken Breasts with Pasta

Yield 6 servings

Number Of Ingredients 10

12 ounces rigatoni pasta
½ pound fresh broccoli florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons pesto
1 cup chopped tomatoes
¾ cup grated Parmesan cheese
1 pound boneless chicken breast halves, cooked and chopped
salt to taste
ground black pepper to taste

Steps:

  • In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
  • Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
  • In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

Nutrition Facts : Calories 508.7 calories, CarbohydrateContent 45.7 g, CholesterolContent 67.2 mg, FatContent 21.3 g, FiberContent 3.4 g, ProteinContent 34.4 g, SaturatedFatContent 5.5 g, SodiumContent 256.8 mg, SugarContent 3.4 g

CHICKEN & BROCCOLI PASTA BAKE RECIPE - BBC GOOD FOOD



Chicken & broccoli pasta bake recipe - BBC Good Food image

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Provided by Good Food team

Categories     Lunch, Pasta, Supper

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 12

350g pasta shells or quills
200g broccoli, cut into very small florets and the stems thinly sliced
2 tbsp olive oil
350g boneless, skinless chicken breasts, thinly sliced
175g chestnut mushrooms, quartered
4 tbsp sundried tomato paste
80g soft cheese with garlic and herbs (such as Boursin)
284ml carton single cream
bunch of spring onions, finely sliced
85g mature cheddar, grated
1 garlic clove, finely chopped
50g flaked almonds

Steps:

  • Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
  • Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
  • Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
  • Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
  • Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
  • Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
  • Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Nutrition Facts : Calories 665 calories, FatContent 27 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.42 milligram of sodium

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