Chicken Broccoli Sun Dried Tomatoes Over Pasta Recipe 42

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CHICKEN, BROCCOLI, SUN DRIED TOMATOES OVER PASTA RECIPE - (4.2/5)



Chicken, Broccoli, Sun Dried Tomatoes over Pasta Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 15

1/4 cup olive oil
3 cloves garlic, crushed
1 pound boneless chicken breast, cut
into strips, maybe 1/2 inch
3 cups broccoli florets, cut
into pieces
1 cup oil packed sun dried tomatoes
sliced thin, don't drain.
1 1/2 teaspoons dried basil
Pinch red pepper flakes
1/2 cup white wine
1 1/2 cups chicken broth
1 tablespoon butter
Bow tie pasta cooked and drained
Parmesan Cheese, freshly grated.

Steps:

  • Parboil your broccoli and drain set aside. In large skillet, heat your oil over medium heat. Saute garlic until golden stirring frequently. Add your chicken strips and saute until almost cooked. Add your broccoli,saute a minute. Now ad your sun dried tomatoes, I also add some of the oil from the jar, your basil, red pepper flakes, salt and pepper. Mix. Add wine, broth, and butter. Cook 5-10 minutes. Serve over cooked bow tie pasta(make sure each plate gets some sauce) topped with lots of freshly grated cheese.

CHICKEN WITH BROCCOLI, SUN-DRIED TOMATOES AND BOW TIE PASTA



Chicken with Broccoli, Sun-dried Tomatoes and Bow Tie Pasta image

An easy delicious recipe that's a perfect entree any day of the week!

Provided by Liz Berg

Categories     Pasta

Time 40m

Number Of Ingredients 13

8 + ounces bow tie pasta
1 tablespoon butter
3-4 tablespoons olive oil
4 boneless chicken breasts, cut into cubes or strips
1-2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 teaspoon seasoning salt
1/2 cup sun-dried tomato halves*, cut into strips (or use julienned sun-dried tomatoes for quicker prep)
1/4 cup white wine or vermouth
1/2 cup chicken broth
2 heads of broccoli, stems removed and cut into florets
Parmesan cheese, optional

Steps:

  • Cook pasta, drain, and toss with butter.
  • While pasta is cooking, heat oil in a large saucepan.
  • Add chicken, garlic, seasonings, and sun-dried tomatoes. Cook until chicken is nearly cooked through and lightly browned.
  • Add wine and allow to reduce slightly. Add chicken broth, then broccoli florets. Cover and let steam for 3-4 minutes, stir, then cook till broccoli is tender, but still bright green.
  • Add bow ties and toss so that juices coat pasta.
  • Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 367 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 31 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES



Pasta With Chicken, Broccoli, and Sun-Dried Tomatoes image

Cook's Illustrated 2005 Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.

Provided by nsomniak6

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

4 tablespoons unsalted butter
1 lb boneless skinless chicken breast, trimmed of fat and cut crosswise into 1/4-inch slices
1 small onion, chopped fine (about 2/3 cup)
table salt
6 medium garlic cloves, minced (about 2 tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme leaves
2 teaspoons all-purpose flour
1 cup dry white wine
2 cups low sodium chicken broth
1 bunch broccoli, florets trimmed into 1-inch pieces (about 1 1/2 pounds)
1/2 lb pasta (such as penne , ziti, cavatappi, or campanelle)
2 ounces grated asiago cheese, plus extra for serving (1 cup)
sun-dried tomato packed in oil, rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
ground black pepper
1 lemon, cut into wedges (optional)

Steps:

  • Bring 4 quarts water to rolling boil, covered, in stockpot.
  • Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
  • Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
  • While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
  • Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

Nutrition Facts : Calories 577.5, Fat 15.2, SaturatedFat 8.1, Cholesterol 96.4, Sodium 169.2, Carbohydrate 60.1, Fiber 6.3, Sugar 5.1, Protein 41.1

BROCCOLI FLORETS WITH SUN-DRIED TOMATOES OVER PENNE!



Broccoli Florets With Sun-Dried Tomatoes over Penne! image

Garlic kicks up this pasta dish along with chipotle. Sweetened with sundried tomatoes. The sundried tomatoes and chipotle will reconstitute in the cooking process so be sure to mince fine.

Provided by Rita1652

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb penne pasta, cooked according to package
1/3 cup olive oil
8 cups broccoli florets
1/2 cup sliced onion
1/8 cup minced garlic
1/3 cup minced sun-dried tomato
1 -2 chipotle pepper, crushed
1 tablespoon dried Italian seasoning
1 cup vegetable broth or 1 cup chicken broth
1 tablespoon fresh basil, minced
grated cheese
pine nuts, toasted

Steps:

  • Heat oil in a large pan add broccoli stir fry 2 minutes: add onions and stir fry 1 minute; add garlic, sundried tomatoes, chipotle, and Italian herbs stir fry one minute; add cup of broth bring to boil and lower heat.
  • Cover and simmer till broccoli is tender about 5 minutes.
  • Season with salt and pepper if needed and top with fresh basil and sprinkle with grated cheese of your choice & or pine nuts .

Nutrition Facts : Calories 421.5, Fat 14, SaturatedFat 1.9, Sodium 92.1, Carbohydrate 69.1, Fiber 9.1, Sugar 1.8, Protein 9.3

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