LONG CURLY PASTA RECIPES

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

Yield 6 servings

Number Of Ingredients 10

Ingredients

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

ESCAROLE AND BEANS RECIPE | ALLRECIPES

Escarole and Beans Recipe | Allrecipes image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories Greens Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 bowls

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, CarbohydrateContent 42.7 g, FatContent 11.8 g, FiberContent 18.7 g, ProteinContent 13.1 g, SaturatedFatContent 1.6 g, SodiumContent 543.4 mg, SugarContent 1 g

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