Olive Garden Broccoli Recipes

EASY CHICKEN ALFREDO WITH BROCCOLI

Steps:

• Set milk on counter (to bring closer to room temp) while working.
• Cook pasta according to instructions (I recommend linguine). Remove pasta from water and drain the pasta, reserving the water for the broccoli.
• Cook broccoli in water for 3 minutes. Set aside.
• In large skillet melt butter, add chicken and onion.
• Saute for 6 minutes or until chicken is cooked and onion is translucent.
• Add milk, parmesan cheese, parsley, salt & pepper, and cooked broccoli.
• Stir well.

GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE

Steps:

• Preheat your oven to 425 degrees F.
• Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
• Mince the garlic and toss it in with the broccoli.
• Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
• Bake in the oven for 20-25 minutes until the broccoli is tender.
• Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

GARLIC HERB CHICKEN CON BROCCOLI

Steps:

• Cook Pasta according to package directions until just tender, drain.
• Steam and/or boil Broccoli until tender but not too soft. (I like to be a rebel and add the broccoli directly to the pasta water when the pasta has 6-7 minutes left to cook to save myself a dirty dish, it turns out perfect!)
• While the pasta and broccoli are cooking mix flour, salt, garlic powder, italian seasoning, and red pepper flakes in a shallow bowl. Butterfly and tenderize chicken and dredge in flour mixture. Set Aside.
• Heat 2 Tbsp olive oil in a large skillet over medium high heat. When the oil is very hot, add two pieces of chicken to pan. Cook undisturbed for 3-4 minutes before turning to the other side. Flip to the other side and cook another 2-3 minutes then lower the heat to medium and continue cooking until it reaches 165 degrees. Repeat with remaining two pieces of chicken adding more oil if necessary.
• In a separate skillet, melt butter over medium heat. Add garlic and saute until fragrant. Mix half and half with bouillon and cornstarch and quickly whisk it into the pan. Continue to cook over medium heat until the mixture starts to bubble and thicken. Remove from heat and salt to taste. Add pasta and broccoli. Taste and adjust seasonings if necessary and serve with a chicken breast on top and garnish with freshly grated Parmesan cheese.

CHICKEN CON BROCCOLI (OLIVE GARDEN STYLE)

Steps:

• First, cook the Broccoli.
• In a medium saucepan, cook the chicken in the olive oil, letting each side brown.
• Leave remaining oil drippings in pan, setting the chicken aside for now.
• In salted walter, boil the pasta, not quite all the way, (it will be simmered later).
• Drain the pasta, and place it back into pot.
• In the remaining olive oil from chicken, over medium, brown the garlic.
• When caremelized, add the heavy cream & cornstarch and stir well.
• Stir once in a while, allowing the sauce to thicken.
• When prepared, add the sauce to the pasta combining fettuccini pasta.
• Chop the chicken into cubes, toss in into pasta, add broccoi.
• Combine well, add in salt and pepper and the cheese.
• Enjoy!
• Remember, this is 4 servings, you may double.

COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO

Steps:

• Cook and drain pasta according to package directions.
• Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
• Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
• In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
• Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
• Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
• To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.

OLIVE GARDEN CHICKEN ALFREDO RECIPE (EASY, ONE POT MEAL!)

Steps:

• Warm a large pan over medium heat. After the pan is warm, add the butter and tilt the pan so that the butter is distributed all over the bottom of the pan.
• Add your chicken breasts. Season the top of the chicken with salt and pepper. If you have thick pieces of chicken breast, put a lid on the pan to help the middle get cooked through. Cook the chicken for 8 minutes per side, or until golden brown and cooked through.
• Remove the cooked chicken breast from the pan. Place the chicken on a cutting board, so that you can slice it after it has rested for 10 minutes.
• Add the garlic to the skillet for around 30 seconds. You want the garlic to be light brown in color but not burn!
• Pour the whole milk and chicken broth into the pan. Season with salt and pepper, based on your preference. Let the sauce warm up to a simmer.
• Add the spaghetti or fettuccine to your pan, and continue stirring until it is al dente (around 10-11 minutes, depending on the type of pasta.)
• If your sauce is still thin at this point, remove the pasta with cooking tongs. That way the sauce can continue to thicken and cook down, without your pasta getting overcooked!
• Once the sauce has thickened a little (about 3-5 minutes usually), add in your heavy cream. Continue to simmer until the sauce has thickened again (another 5 minutes or so).
• Add in the Parmesan cheese and cook it over medium-low heat just until the cheese is melted. Do not overcook it!
• Toss the pasta back into the pan and mix it with the sauce. Add your sliced chicken on top.
• Garnish by sprinkling chopped parsley on top and serve!

COPYCAT OLIVE GARDEN PARMESAN CRUSTED CHICKEN RECIPE

Steps:

• Bring a large pot of water to a boil. Add pasta and cook according to package directions.
• Steam broccoli and mushrooms.
• In a bowl, add breadcrumbs, 2 tablespoons of flour, and parmesan cheese. Stir to combine.
• In another bowl, add milk.
• Dip each chicken tender into the breadcrumbs, into the milk, and then back into the breadcrumbs.
• Heat a large skillet over medium heat, add 1 tablespoon olive oil.
• Add chicken to pan. Cook for 4 minutes on each side. Cook chicken to an internal temperature of 165 F.
• In a small saucepan over medium heat, add butter and the remaining 3 tablespoons of olive oil.
• Add 2 remaining tablespoons of flour to the butter. Whisk to combine.
• Add garlic, wine, half and half, and sour cream. Whisk to combine.
• Add grated asiago cheese and allow to melt, about 3 minutes.
• Add basil into sauce. Stir to combine. Remove from heat.
• Plate each serving by placing about 1 ½ cups of pasta in a low bowl. Top with 2 chicken tenders. Add ½ cup of broccoli and mushrooms. Spoon about 1 cup of sauce on top. Top with grated parmesan if desired.

OLIVE GARDEN SALAD RECIPE

Steps:

• Using a large serving bowl, layer 3 cups of the chopped lettuce, ½ cup of the black olives, ½ cup of the sliced red onion, ½ of the sliced tomatoes, and ½ cup of the croutons.
• Layer the remaining lettuce, black olives, sliced red onion, sliced tomatoes, and croutons.
• Lay the pepperoncini peppers on top of the salad.
• Evenly sprinkle the grated parmesan on top of the salad. Set the salad aside.
• Using either a small mixing bowl and a whisk, or a quart-sized mason jar with a lid, combine the olive oil, white wine vinegar, water, mayonnaise, sugar, fresh minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper and red pepper flakes. If using the bowl and whisk, whisk until the dressing is well combined. If using the mason jar, tightly screw on the lid and shake until the ingredients are completely incorporated,
• Immediately pour the dressing over the top of the salad. Serve immediately.