Rotini With Mushrooms And Broccoli Recipes

ROTINI WITH BROCCOLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

ONE DISH BROCCOLI ROTINI

Steps:

• In a large pot, cook broccoli in boiling water until tender. Drain broccoli, but reserve cooking water.
• Reusing broccoli cooking water, cook rotini pasta until al dente. Drain and remove pasta.
• In a large pot, saute the garlic in the olive oil. Add the cooked pasta, broccoli, grated Parmesan cheese and toss together. If desired, add salt and pepper to taste.

GREG'S SPECIAL ROTINI WITH MUSHROOMS

Steps:

• Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
• Add sauce and gently heat through, stirring to combine.
• Remove from heat and stir in cheese and parsley. Serve immediately.

READY PASTA ROTINI WITH BROCCOLI AND CHEESE

Steps:

• Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
• Toss pasta and cooked broccoli in a bowl and top with cheese.

CHEESY CHICKEN BROCCOLI ROTINI

Steps:

• Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
• Add chopped onions.
• Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done.
• In small pot, cook rotini noodles for 8 minutes, drain.
• Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
• Cut up chicken and add chicken and onions to cheese mixture.
• Fold in noodles, broccoli, and mushrooms.
• Pour into greased 13x9-inch pan or casserole dish.
• Bake in 350ºF oven for 20 minutes.
• Top with cheddar fried onions, and bake 5 minutes longer.

BAKED ROTINI WITH CHICKEN AND MUSHROOMS

Steps:

• First you cook the pasta.
• Unless you buy chicken breasts then you need to cook those first.
• Once the pasta is cooked drain it and pour it into a 9 x 13 baking pan.
• Then melt your butter in a bowl and mix in garlic salt to taste.
• Mix about 2/3 of the mushroom sauce in with the butter and garlic salt.
• Pour over the pasta.
• Drain your mushrooms and mix them and your chicken into your pasta.
• Smother the whole concoction in cheeses and pour the rest of the mushroom sauce over the top.
• Bake at 375 degrees for about 20 minutes or until the cheese is nicely melted.
• Serve.

BROCCOLI AND ROTINI PASTA

Steps:

• Cook pasta according to package directions.
• Place broccoli in colander, and drain pasta over broccoli.
• Rinse out pasta pot.
• Combine all other ingredients in the pasta pot.
• Heat until cream cheese is melted.
• Toss with pasta and broccoli.

ROTINI WITH MUSHROOMS AND BROCCOLI

Steps:

• Separate broccoli into florets. Discard tough stem, and peel and chop remaining stem into 1 inch pieces. You should have about 2 cups. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. During the last 5 minutes, add the broccoli to the pasta. Drain, reserving 1/2 cup liquid. Return pasta to cooking pot. While the water is coming to a boil and the pasta is cooking, heat the olive oil in a 10 inch frying pan. Add the pancetta or bacon, if using, and saute until crisp. Remove from pan and drain on paper towels. Reserve oil in pan. Add the chopped garlic, red pepper flakes and mushrooms to the reserved oil in saute pan and cook over medium high heat until the mushrooms release their liquid. Continue cooking until mushrooms are almost dry. Add mushroom mixture to the pasta and broccoli. Toss with the grated cheese. Add a little of the reserved water if pasta appears dry. Add the pancetta or bacon if using. Season with salt and fresh ground pepper to taste. Transfer to individual shallow bowls and garnish with toasted pine nuts and parsley. Pass additional grated cheese.