Fusillichickenwithovenroastedtomatoesandbroccoli Recipes

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FUSILLI WITH GARLICKY BROCCOLI



Fusilli with Garlicky Broccoli image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 pound fusilli pasta
2 pounds broccoli, stems removed and heads trimmed into florets
2 pounds broccoli, stems removed and heads trimmed into florets
1/3 cup extra-virgin olive oil
15 to 20 cloves garlic, finely minced
1/4 teaspoon paprika
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
  • Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
  • Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.

FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI



Fusilli Chicken With Oven-Roasted Tomatoes and Broccoli image

From "Best-Ever Pasta" Cookbook. This one-dish meal is delicious, combining oven-roasted tomatoes, broccoli, onions, garlic, chicken and lemon. With flavors like that, who can resist?

Provided by Tee Lee

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs plum tomatoes, quartered
6 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces broccoli florets
1 small onion, sliced
1 teaspoon dried thyme
1 lb boneless skinless chicken breast, cubed
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
1 lb fusilli (or other small pasta)
salt and pepper

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.

Nutrition Facts : Calories 801.8, Fat 25.7, SaturatedFat 3.9, Cholesterol 72.6, Sodium 464.8, Carbohydrate 99.9, Fiber 6.3, Sugar 8.5, Protein 43.7

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