Chicken Broccoli Sun Dried Tomatoes Over Pasta Recipe 425

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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.

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

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA



Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 bunch broccoli (about 1 pound), tough stems discarded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces mezzi-rigatoni
1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
6 ounces diced fresh mozzarella (1 cup)
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

CHICKEN, BROCCOLI, AND TOMATO PASTA



Chicken, Broccoli, and Tomato Pasta image

This is an easy, budget-friendly Italian dish that I found in the paper. Since I usually have most of these ingredients on hand, I hope to try it soon. Until then, I'm putting it here for safe keeping.

Provided by Denise in da Kitchen

Categories     Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb rigatoni pasta
1 tablespoon olive oil
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup diced onion
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon kosher salt
1 teaspoon sugar
1 cup red wine
1 (28 ounce) can diced tomatoes
1/2 lb broccoli, chopped into 1/2-inch pieces
1 cup grated parmigiano-reggiano cheese

Steps:

  • Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
  • Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
  • Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
  • Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
  • Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.

Nutrition Facts : Calories 554.7, Fat 12.6, SaturatedFat 4.3, Cholesterol 136.4, Sodium 1772.4, Carbohydrate 70.5, Fiber 5.9, Sugar 9.1, Protein 33.2

CHICKEN AND BROCCOLI PASTA



Chicken and Broccoli Pasta image

Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well.

Provided by Gloria McShane

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 8

Number Of Ingredients 11

3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
¼ cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
  • Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
  • Add basil and toss well; top with Parmesan cheese. Serve.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 51 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 3.6 g, Protein 23.5 g, SaturatedFat 1.4 g, Sodium 296.1 mg, Sugar 5 g

SUN-DRIED TOMATO AND BROCCOLI PASTA



Sun-dried Tomato and Broccoli Pasta image

Provided by Andrea Bemis

Categories     Pasta     Tomato     Vegetarian     Dinner     Broccoli     Healthy     Self     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon pure maple syrup
1 teaspoon grain-style mustard
5 cloves garlic, finely chopped, divided
8 ounces whole-wheat bow-tie pasta
1/4 cup raw slivered almonds
1 medium yellow onion, finely chopped
2 cups broccoli florets
1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/4 cup shredded Parmesan

Steps:

  • In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.

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