Chicken And Broccolini Aglio E Olio Recipes

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BROCCOLI RABE AND CHICKEN AGLIO OLIO (WITH OIL AND GARLIC)



Broccoli Rabe and Chicken Aglio Olio (With Oil and Garlic) image

Aglio Olio is a basic, quick pasta dish. You can use leftover chicken and veggies or cook as you go which will determine your prep time.

Provided by Antifreesz

Categories     Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb pasta, angel hair
1 bunch broccoli rabe, blanched & sauted with
oil, and
garlic
1 cup chicken stock
4 garlic cloves, chopped 2 for sauting broccoli rabe and 2 for sauce (to taste)
1/4 cup olive oil, plus
3 tablespoons olive oil, for broccoli rabe saute and 1/4 for sauce
2 -3 cooked chicken breasts, and cubed
fresh grated cheese, your favorite

Steps:

  • While the pasta (Angel Hair takes about 4 minutes) is cooking start aglio olio.
  • In a heavy saucepan with a med/low flame, add 1/4 cup of oil and garlic.
  • Lightly sauté garlic do not let the garlic get dark brown.
  • Add chicken stock and stir.
  • Add chicken.
  • Add Broccoli Rabe.
  • Do not drain pasta; use tongs to "pull" pasta out of pot and put in to pan with chicken and broccoli rabe.
  • Toss and serve with fresh grated cheese.

Nutrition Facts : Calories 754.4, Fat 29.9, SaturatedFat 4.8, Cholesterol 43, Sodium 127.3, Carbohydrate 88.2, Fiber 3.7, Sugar 3, Protein 31.2

SPAGHETTI AND BROCCOLI AGLIO OLIO



Spaghetti and Broccoli Aglio Olio image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base
Kosher salt
Ice
1 pound spaghetti
1/2 cup extra-virgin olive oil
2 teaspoon red pepper flakes
6 cloves garlic, minced
Juice of 1/2 lemon
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
  • Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
  • Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
  • Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

BROCCOLI AGLIO OLIO (WITH GARLIC AND OLIVE OIL)



Broccoli Aglio Olio (With Garlic and Olive Oil) image

Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!

Provided by Kozmic Blues

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb broccoli floret
1 -2 tablespoon extra virgin olive oil
2 -4 garlic cloves, sliced thin
1/4-1/2 teaspoon crushed red pepper flakes, to taste
salt & freshly ground black pepper

Steps:

  • Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
  • Feel free to steam more or less, depending on how your family likes their veggies cooked.
  • Keep in mind that you will also be sautéing the broccoli in the next step.
  • In a large saute pan, heat olive oil over medium heat.
  • Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
  • Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 64, Fat 3.8, SaturatedFat 0.5, Sodium 31, Carbohydrate 6.5, Fiber 0.1, Protein 3.5

ALFREDO CHICKEN AND BROCCOLI



Alfredo Chicken and Broccoli image

This quick weeknight dinner features grilled chicken breast fillets served over fettuccine in a creamy pesto Alfredo sauce with broccoli and roasted red peppers.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 25m

Yield 6

Number Of Ingredients 9

12 ounces dried fettuccine or linguine pasta
2 cups fresh or frozen broccoli florets, thawed
1 (15 ounce) jar light Alfredo sauce
2 tablespoons purchased basil pesto
½ cup drained and sliced bottled roasted red sweet peppers
2 tablespoons milk, or as needed
6 Tyson® Grilled & Ready® Chicken Breast Fillets
1 ½ tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed

Steps:

  • Cook pasta according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain; cover and keep warm.
  • In a medium saucepan combine Alfredo sauce and pesto. Stir in sweet peppers. Cook over medium heat, stirring occasionally, until heated through. Stir in cooked pasta and broccoli. If needed, add enough milk to reach desired consistency.
  • Meanwhile, brush Grilled & Ready® Chicken Breast Fillets with oil and sprinkle with Italian seasoning. Prepare in microwave according to package directions.
  • To serve, divide pasta mixture among serving plates. Top with chicken.

Nutrition Facts : Calories 531.7 calories, Carbohydrate 54 g, Cholesterol 90.6 mg, Fat 18.1 g, Fiber 3.1 g, Protein 37.6 g, SaturatedFat 8.2 g, Sodium 818 mg, Sugar 6.3 g

CHICKEN AND BROCCOLINI AGLIO E OLIO



CHICKEN AND BROCCOLINI AGLIO E OLIO image

Number Of Ingredients 11

1 bunch broccolini (about 1 pound), cut into thirds (or use regular broccoli)
1/2 pound whole wheat linguine
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, thinly sliced
2 tablespoons capers and 1 tablespoon of the brine
1/4 teaspoon red pepper flakes
2 tablespoons chopped parsley

Steps:

  • Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water. While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid. Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.

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