Chicken And Broccoli With Noodles Recipes

CHICKEN AND BROCCOLI NOODLES

Steps:

• First, cut the chicken into thin slices. In a mixing bowl add chicken slices and marinade ingredients, mix well and marinate for 15-20 mins.
• First of all, prepare the vegetables by cut the garlic, onion and chillies into thin slices. Cut tenderstem broccoli into 2" pieces, cut the stem part into half lengthways .
• In a small mixing bowl, combine stir fry sauce ingredients, mix well and set aside.
• In a large pan or wok, heat 1-2 tablespoon of vegetable oil, add garlic and stir for few seconds then place the marinated chicken slices. Stir fry for about 2 mins until cook through.
• Add onion and tenderstem broccoli and saute for 2-3 mins until the broccoli is tender. Remove from pan and set aside.
• In a same pan, drizzle a teaspoon of oil, add the noodles and pour the stir fry sauce in. Stir fry for 1 min, then add chilli slices, chicken and broccoli back in. Combine all ingredients and continue cook for another 1-2 minutes. °
• Transfer to serving plate. You can topped with extra spring onion slices or toasted sesame seeds.
• Delicious Chicken Broccoli Noodles is ready! Enjoy!

CHICKEN AND BROCCOLI NOODLE CASSEROLE

Steps:

• Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
• Meanwhile heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.
• Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
• Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.
• In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
• Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
• Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
• Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
• Pour into a casserole dish and top with Parmesan cheese and breadcrumbs.
• Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.

CHICKEN, BROCCOLI AND NOODLES SUPREME

Steps:

• Cook the noodles according to package directions.
• Add the broccoli for the last 5 minutes of cooking time.
• Drain the noodle mixture well and return to saucepan.
• Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
• Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
• Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
• Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

NOODLES WITH BROCCOLI

Steps:

• In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.

SKINNY BROCCOLI AND PEANUT CHICKEN WITH NOODLES

Steps:

• For rub: In a small bowl, combine green onions, ginger, garlic, 2 teaspoons of the oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.
• For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Thinly slice chicken diagonally; set aside.
• Meanwhile, in a large saucepan, cook rice noodles, broccoli, and carrots in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Using kitchen scissors, snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the remaining 2 teaspoons oil. Add noodle mixture and the 2 to 3 tablespoons cilantro; toss gently to coat.
• Divide noodle mixture among four serving bowls; add chicken slices. Sprinkle with peanuts and, if desired, additional cilantro. Serve immediately.
• Broiler Directions: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once.

CHICKEN AND BROCCOLI WITH NOODLES

Steps:

• Cut the chicken breasts into bite-sized pieces and the spring onions into 1" lengths. Finely slice half the ginger and grate the rest. Press the garlic cloves and finely dice the chilli. Sweat all these ingredients in the olive oil until the chicken changes colour. (NOTE: Sweating is cooking over low heat, not sauting, browning or frying. It can take up to 20 minutes.).
• Add the coconut milk, stock, lemon juice, tamari or fish sauce and the kaffir lime leaves.
• Cut the red pepper and courgette (zucchini) into slices and break the broccoli into florets. Add these to the pan with the noodles. Bring to the boil and simmer for approximately 10 minutes or until the chicken, vegetables and noodles are cooked. Remove the kaffir lime leaves and season to taste with salt and pepper. Serve in large bowls, garnished iwth the coriander.