Chicken Parmesan With Broccoli Rabe Recipes

CHICKEN PASTA WITH BROCCOLI RABE RECIPE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli rabe to the boiling water for the last 3 min.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and garlic; cook and stir 6 to 8 min. or until chicken is done.
• Drain pasta mixture. Mix cream cheese spread, milk and Italian seasoning until blended. Add to chicken mixture along with the pasta mixture; mix well. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with Parmesan.

ROAST CHICKEN WITH BROCCOLI RABE, FINGERLING POTATOES, AND GARLIC-PARSLEY JUS

Steps:

• Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.
• Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.
• Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.
• Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.
• Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.
• Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.
• Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.
• An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.
• What to drink:
• Toasty, fruity Joseph Drouhin 2007 Rully, Burgundy ($21).

BAKED BROCCOLI RABE WITH PARMESAN

Steps:

• Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
• Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
• Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.

CHICKEN PARM BAKE WITH ROASTED BROCCOLI RECIPE BY TASTY

Steps:

• Season both sides of chicken breasts with salt, pepper, garlic powder, onion powder, oregano, and basil.
• Sear in an oiled pan over high heat until the outside is brown and crisp, about 5 minutes per side.
• Preheat oven to 400°F (200°C).
• Transfer chicken to a cutting board and dice.
• Place spaghetti in a greased 9x13 (23x32 cm) glass baking dish. Spread 2 cups (510g) of marinara over spaghetti.
• Layer on the chicken, remaining marinara, mozzarella, parmesan, and bread crumbs. Bake for 35 minutes.
• In a bowl, combine broccoli, oil, salt, and pepper. Place on a baking sheet, and bake 15 minutes.
• Enjoy!

FRESH FETTUCCINE WITH ROASTED CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
• Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

PARMESAN CHICKEN AND BROCCOLI

Steps:

• Prepare rice according to package directions; remove from heat and stir in half of the green onions; set aside and keep warm.
• In a large fry-pan, heat the oil; saute chicken strips, Italian seasoning, garlic, salt, and pepper until chicken is cooked and no longer pink.
• Remove chicken from pan and reserve drippings.
• Saute remaining onion in drippings until tender; add more oil if necessary.
• Stir in cornstarch; add milk.
• Cook and stir over medium heat until thickened and bubbly.
• Reduce heat; add cream cheese; stir until smooth.
• Remove sauce from heat; return chicken strips to pan; add broccoli, Parmesan cheese, and ham.
• Stir and cook until heated through and cheese is melted.
• On individual serving plates, spoon rice mixture onto plate and then top with chicken-broccoli mixture.

CHICKEN TORTELLINI WITH BROCCOLI RABE

Steps:

• Bring a large pot of boiling water to a boil; cook broccoli rabe in water for 1 minute. With tongs, transfer broccoli rabe to a colander, rinse under cold water, and pat dry.
• Add tortellini to the boiling water and cook according to package directions.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute. Stir in broccoli rabe and crushed red pepper. Season with salt and cook for 1 minute. Stir in butter and sun-dried tomatoes and cook for 1 minute more.
• Add wine and simmer until reduced, about 3 minutes.
• Using a slotted spoon, transfer the tortellini to the vegetables. Scrape up the brown bits from the bottom of the skillet and toss to mix. Transfer to shallow bowls and top with the parmesan cheese.