Fusillichickenwithovenroastedtomatoesandbroccoli Recipes

FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat oven to 400°F.
• Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
• Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR).
• Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
• Drain and set aside.
• Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
• Add the onion, thyme, chicken and season with salt.
• Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
• Add the garlic and cook for 1 minute more, stirring frequently.
• Remove from the heat, stir in lemon juice and season with pepper.
• Set aside and keep warm.
• Cook the fusilli accoring to the directions on the package.
• Drain and place in a large bowl.
• Toss the pasta with the remaining oil.
• Stir the broccoli and chicken mixture into the pasta.
• Add the tomatoes and stir gently to blend.
• Serve immediately.

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI

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.

OVEN ROASTED BROCCOLI

Steps:

• Preheat to the oven to 400°F.
• Mix together the oil, garlic, red pepper flakes, salt and pepper.
• Toss together the broccoli and the oil mixture in a large bowl.
• You may have to adjust the oil a bit if your bunch of broccoli is smallish.
• You don't want it swimming in oil on the cookie sheet.
• Put broccoli on cookie sheet.
• Place in the oven for about 10-15 minutes.
• Be sure and check often to make sure it's not burning, you want it to caramelize but not burn.
• If you don't like al dente broccoli, cook a little longer.
• I usually remove after 10-15 minutes.
• When the broccoli is as done as you like remove from the oven and toss with the cheese.

BROCCOLI TOMATO CHICKEN

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.