Chicken Broccoli Tomato Recipes

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CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI



Chicken, Broccoli, and Cherry Tomato Fusilli image

For a one-dish weekday meal, serve our fusilli with chicken, broccoli and cherry tomatoes. It has half the fat of spaghetti and meatballs, plus it combines a healthy dose of vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breast halves (each about 8 ounces)
3 cups chicken broth, homemade or low-sodium canned
1 tablespoon kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
3 slightly heaping cups small broccoli florets (about 7 ounces)
12 ounces spinach fusilli pasta (about 3/4 of a pound box)
3 tablespoons extra-virgin olive oil
1/4 teaspoon chile flakes
1 cup cherry or grape tomatoes, halved
2 tablespoons unsalted butter, diced
1/2 cup grated Pecorino Romano, plus more to pass
Freshly ground black pepper

Steps:

  • In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
  • While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
  • Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

Nutrition Facts : Calories 675 calorie, Fat 24 grams, SaturatedFat 8.5 grams, Carbohydrate 65 grams

BROCCOLI TOMATO CHICKEN



Broccoli Tomato Chicken image

Make and share this Broccoli Tomato Chicken recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts, cut in 1/2 inch strips
salt and pepper
2 tablespoons butter
1/4 cup chopped onion
2 cups fresh broccoli florets
1 teaspoon lemon juice
1/2 teaspoon dried thyme
3 medium tomatoes, cut in wedges

Steps:

  • Season chicken with salt and pepper. In a medium frying pan, melt butter over medium heat.
  • Add chicken and onion and cook until chicken is opaque, about 8 minutes.
  • Add broccoli, lemon juice, thyme and salt and pepper to taste.
  • Cover and simmer for 6 minutes. Add tomatoes and simmer, covered for 3-4 minutes, or until hot.

CHICKEN CASSEROLE WITH PASTA, TOMATO AND BROCCOLI



Chicken Casserole With Pasta, Tomato and Broccoli image

This recipe looks and sounds fantastic! You have to check out the picture on the www.crisco.com website.

Provided by senseicheryl

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
2/3 cup onion, chopped
2 large garlic cloves, minced
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 (14 1/2 ounce) cans whole tomatoes, drained and coarsely chopped
1 (8 ounce) can tomato sauce
1/4 cup tomato ketchup
1 1/4 teaspoons dried basil leaves
3/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 (10 ounce) package frozen broccoli cuts, thawed and well drained
5 ounces small macaroni noodles, cooked and well drained
1/2 cup parmesan cheese, grated, divided

Steps:

  • HEAT oven to 350°F Coat 13 x 9 x 2-inch baking dish with no-stick cooking spray.
  • HEAT oil in large skillet over medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally.
  • COMBINE broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese.
  • BAKE 20 minutes. Do not overbake. Remove dish to cooling rack. Serve warm.

Nutrition Facts : Calories 218.7, Fat 4.3, SaturatedFat 1.6, Cholesterol 38.4, Sodium 454, Carbohydrate 25.4, Fiber 3.7, Sugar 7.3, Protein 20.5

PASTA, BROCCOLI AND CHICKEN



Pasta, Broccoli and Chicken image

A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!

Provided by Joanne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Yield 6

Number Of Ingredients 10

12 ounces rigatoni pasta
½ pound fresh broccoli florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons pesto
1 cup chopped tomatoes
¾ cup grated Parmesan cheese
1 pound boneless chicken breast halves, cooked and chopped
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 45.7 g, Cholesterol 67.2 mg, Fat 21.3 g, Fiber 3.4 g, Protein 34.4 g, SaturatedFat 5.5 g, Sodium 256.8 mg, Sugar 3.4 g

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

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