Fresh Fettuccine With Roasted Chicken And Broccoli Rabe Recipes

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BROCCOLI CHICKEN FETTUCCINE



Broccoli Chicken Fettuccine image

I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! -Elaine Mizzles Ben Wheeler, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
2 tablespoons butter
4 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1-1/2 cups frozen broccoli florets, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 657 calories, Fat 27g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 2200mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.

CHICKEN PASTA WITH BROCCOLI RABE RECIPE



Chicken Pasta with Broccoli Rabe Recipe image

Make our Chicken Pasta with Broccoli Rabe recipe for a flavorful dish. Our Chicken Pasta with Broccoli Rabe recipe might become your new favorite recipe!

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 9

3 cups campanelle pasta, uncooked
4 cups cut-up broccoli rabe (3-inch pieces)
1 Tbsp. olive oil
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. dried Italian seasoning
1/4 cup KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 2 g, Protein 26 g

WHOLE-WHEAT FETTUCCINE WITH SPICY BROCCOLI RABE



Whole-Wheat Fettuccine With Spicy Broccoli Rabe image

Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe. This dish will come together in short order, once you have your fresh whole grain pasta ready. Top it off with a generous showering of ricotta salata to balance the bold flavors with a little creaminess. This recipe makes more than you need, so freeze the rest and cook as normal for a hearty, satisfying meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 1h

Yield 4 servings, plus leftover pasta

Number Of Ingredients 8

Basic fresh pasta dough, whole grain variation, cut into sheets (see recipe)
1 pound broccoli rabe
4 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
Fine sea salt or kosher salt, preferably Diamond Crystal
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
1 cup freshly grated ricotta salata (about 2 ounces)

Steps:

  • Lightly dust a sheet of pasta with semolina flour, then loosely roll lengthwise into thirds lengthwise, like folding a letter. Cut noodles in 1/2-inch increments with a sharp knife. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on the prepared baking sheets.
  • Set a large frying pan over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, until onions are tender and lightly golden.
  • Trim woody ends from broccoli rabe and discard. Slice the stems and leaves into 1/2-inch pieces.
  • Add broccoli rabe, red pepper flakes, a generous pinch of salt and 2 tablespoons water. Use tongs to turn greens until evenly wilted. Cook, stirring occasionally, until water cooks away and broccoli rabe is tender, sweet, and starting to brown, about 15 to 20 minutes. As broccoli cooks, set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
  • Move broccoli rabe to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle until it releases an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the greens.
  • Add 4 portions pasta to the water and stir. Cook about 2 to 3 minutes, until al dente, and drain.
  • Add pasta and 1/4 cup cooking water to the broccoli rabe and toss. Continue cooking over medium heat for 1 minute, tossing continuously with tongs. If the pasta looks dry, add a little more pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Serve immediately, with grated ricotta salata.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 2 grams

CHICKEN AND RAPINI PENNE PASTA



Chicken and Rapini Penne Pasta image

We are trying to eat more greens in our diet, and rapini (aka broccoli rabe) is one of our favorites! Toss in some leftover rotisserie chicken and penne pasta, and you have yourself a meal!

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 11

1 bunch rapini (broccoli rabe)
2 tablespoons extra-virgin olive oil
2 tablespoons diced red onion
1 tablespoon minced fresh garlic
¼ teaspoon red pepper flakes, or more to taste
¾ cup white wine
12 ounces penne pasta
2 cups chopped rotisserie chicken
½ teaspoon chicken bouillon granules
salt and ground black pepper to taste
½ cup grated Parmigiano-Reggiano cheese, divided

Steps:

  • Trim thick stems off rapini and coarsely chop.
  • Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
  • Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
  • Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
  • Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 66.3 g, Cholesterol 57.2 mg, Fat 18.6 g, Fiber 4.6 g, Protein 32.3 g, SaturatedFat 4.3 g, Sodium 219.4 mg, Sugar 4.2 g

FUSILLI WITH CHICKEN AND BROCCOLI RABE



Fusilli with Chicken and Broccoli Rabe image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 teaspoon kosher salt, divided, plus more for the pasta water
1/2 pound (8 ounces) fusilli pasta
1 bunch broccoli rabe, cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, smashed and peeled
1 shallot, sliced
1/2 teaspoon red pepper flakes, optional
Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
  • Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

CHICKEN BROCCOLI FETTUCCINE



Chicken Broccoli Fettuccine image

"My family loves pasta, but often the sauces are loaded with calories, so I came up with this. The soup, milk and cheese are much lighter, yet taste just as rich. I make it often on busy days and it's always a hit." Debbie Maier - Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked fettuccine
3 cups fresh broccoli florets
1 pound boneless skinless chicken breasts, cut into strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons olive oil
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
2/3 cup fat-free milk
1/4 cup shredded Parmesan cheese

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside., Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 398 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 637mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges

FETTUCCINE WITH ROASTED CHICKEN AND RAPINI



Fettuccine With Roasted Chicken and Rapini image

A no sauce pasta recipe modified from the original "Fresh Fettuccine with Roasted Chicken and Broccoli Rabe" by Giada De Laurentiis.

Provided by Baton Twirling

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb rapini, trimmed, stalks cut crosswise into 3-inch pieces
9 ounces fresh fettuccine
1 (14 ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups oven-roasted deli chicken, shredded
3/4 cup parmesan cheese, freshly grated
1/2 cup pine nuts, toasted
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon zest
salt
fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Add the rapini and cook until crisp-tender, 2 minutes.
  • Using a slotted spoon, transfer the rapini to a large bowl of ice water.
  • Once cooled, drain rapini 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 rapini to the chicken broth and stir to combine.
  • Add the pasta, 1/2 cup of Parmesan cheese, 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 cheese and serve.

FETTUCCINE WITH GARLIC AND BROCCOLI RABE



Fettuccine With Garlic and Broccoli Rabe image

I think this also came from the Joslin Center Cook Book, not sure which one though. Use salt and pepper to taste in this dish and you can't go wrong.

Provided by veraj9170

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
5 large garlic cloves
3/4 cup low sodium chicken broth
8 ounces fettuccine
2 bunches broccoli rabe
1 teaspoon lemon zest
2 -3 tablespoons lemon juice
1/2 cup parmesan cheese
1/2 cup parsley
3 tablespoons breadcrumbs
1/2 teaspoon red pepper flakes

Steps:

  • Thinly slice your garlic, coarsely chop the broccoli rabe (about 2 cups). Parsley should be fresh and chopped.
  • In a heavy nonstick skillet, heat the oil over medium-low heat. Add the garlic and saute, stirring occasionally, until golden, about 5 minutes. Add the broth and bring to a simmer.
  • Meanwhile, cook the fettuccine until al dente.
  • While the pasta is cooking, add the broccoli rabe to the simmering broth. Cook, covered for 3 minutes. This cooks fast so be careful not to over cook or your broccoli rabe will end up a messy mush.
  • Drain the pasta and place in a large pasta bowl. Add the lemon zest ad juice, toss. Pour the broth and broccoli rabe over the pasta and toss again. Season with salt and pepper. Add the parmesan sheese, parsley, bread crumbs and red pepper flakes. Toss well and serve at once.

Nutrition Facts : Calories 344.2, Fat 8.2, SaturatedFat 3.2, Cholesterol 58.9, Sodium 299.6, Carbohydrate 52.1, Fiber 2.9, Sugar 2.2, Protein 15.8

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