Broccoli And Chicken Farfalle Recipes

FARFALLE WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

BROCCOLI AND CHICKEN FARFALLE

Steps:

• Bring a large pot of water to boil.
• In the meantime, cut the chicken into 1 inch pieces and set aside.
• Cut the broccoli into florets, rinse and set aside.
• Skin the tomatoes, slice in half, remove the seeds and dice into small pieces.
• When the water is boiling, add the pasta and some salt and cook according to package directions.
• While the pasta is cooking, heat the oil in a large skillet over medium heat.
• Add the chicken to the skillet and sautè for about 2 minutes, stirring once or twice.
• Next, stir in the diced tomatoes, chopped onions, minced garlic, chili pepper, basil and salt and pepper to taste.
• Reduce the heat and let simmer till the pasta is ready.
• Three minutes before the pasta is ready toss in the broccoli into the pot with the pasta and stir.
• Once the broccoli and pasta are ready, reserve about a cup of the pasta water.
• Drain the pasta and broccoli and toss into the skillet with the chicken and tomato, stirring well.
• If the pasta seems a little dry you can add some of the reserved pasta water.
• Stir in the Parmigiano Reggiano and drizzle with some extra virgin olive oil.
• Plate and serve while hot, topped with chopped fresh parsley for garnish and an extra sprinkle of Parmigiano Reggiano cheese.

ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
• When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

BROCCOLI & CHICKEN FARFALLE

Steps:

• For the chicken, cook however you want. Grilled, baked, fried, poached. I prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference.
• Bring a pot of water to a boil. Salt boiling water and cook pasta until done.
• Meanwhile, steam broccoli florets. I do this in the microwave just to cut down on time. Place broccoli in a bowl with about an inch of water. Cover the bowl with plastic wrap. Make a slit in the plastic for steam to escape. Microwave for 1 1/2 minutes or until desired tenderness is reached.
• Melt butter in a small pot on Medium-low heat. Add flour and garlic powder and whisk to form a roux. Cook for a few minutes. Add wine and whisk until it is evaporated. Add in chicken stock and then the cream, whisking the whole time.
• **You need to work quick once you add the wine. If your pot is too hot when you add the wine it can turn your roux into a dough which won't mix into your liquids well.
• Allow mixture to cook until it begins to thicken. Whisking often to ensure it does not burn. Once thickened add in cheese.
• **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce.
• Toss pasta with broccoli and chicken and serve.

LEMON CHICKEN WITH BROCCOLI & BOW TIES

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

FARFALLE WITH BROCCOLI PESTO

Steps:

• Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
• Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
• Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.