Chicken And Broccoli Pesto Pasta Toss Recipes

CHICKEN PESTO PASTA WITH BROCCOLI RECIPE

Steps:

• Boil a large pot of water and cook pasta according to package directions. Add the broccoli into the pasta pot 1 minute before turning off the heat.
• While the pasta is cooking, heat the olive oil in a large pan over medium high heat.
• Add the chicken into the pan with salt and pepper to taste.
• Cook the chicken 4-5 minutes per side or until lightly browned.
• Add the tomatoes, garlic and Italian seasoning into the chicken pan and cook for 2-3 minutes until the chicken has an internal temperature of 165 degrees Fahrenheit.
• Drain the pasta and broccoli and return them to the pot.
• Add the chicken and tomatoes to the pot.
• Add the pesto and parmesan cheese and combine.
• Garnish with parmesan cheese and parsley.
• Serve and enjoy!

PASTA, BROCCOLI AND CHICKEN

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.

SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
• Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
• Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
• Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN AND BROCCOLI PASTA WITH PESTO

Steps:

• Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
• While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
• Set aside.
• Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
• Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
• To freeze:.
• Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
• To serve:.
• Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.
• Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.

CHICKEN BROCCOLI TOSS

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Drain and rinse in cold water; pat dry with paper towels., Divide romaine among four salad plates. In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat. Spoon onto romaine. Sprinkle with pecans and raisins.

CHICKEN AND BROCCOLI PESTO PASTA TOSS

Steps:

• Cook pasta according to directions, drain and cool.
• Combine pasta, chicken, broccoli and mozzarella.
• Blend basil and garlic in blender or food processor until finely chopped.
• Add mayo, lemon juice and salt.
• Process to combine thoroughly.
• Stir in Parmesan.
• Mix with pasta.
• Fold in nuts.
• Best served room temperature.

FRESH BROCCOLI & CHICKEN PASTA TOSS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce; cook 5 min. or until chicken is done, stirring occasionally.
• Drain pasta mixture; return to pan. Add chicken mixture; mix lightly. Top with cheese.

ONE-POT CHICKEN PESTO PASTA

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.