Skillet Penne With Chicken And Broccoli One Dish Recipes

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BROCCOLI CHICKEN SKILLET



Broccoli Chicken Skillet image

You're only 25 minutes away from a comforting, cheesy veggie-and-chicken dish that the whole family will love! And since it's all in one skillet, cleanup is a breeze. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1 tablespoon olive oil
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup stuffing mix
1 cup whole milk
1/4 cup raisins
1/8 teaspoon pepper
1 cup shredded Colby cheese

Steps:

  • In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink., Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with cheese.

Nutrition Facts : Calories 522 calories, Fat 21g fat (9g saturated fat), Cholesterol 128mg cholesterol, Sodium 1005mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 47g protein.

SKILLET PENNE WITH CHICKEN AND BROCCOLI - ONE DISH!



Skillet Penne With Chicken and Broccoli - One Dish! image

Make and share this Skillet Penne With Chicken and Broccoli - One Dish! recipe from Food.com.

Provided by Liz Beginner Cook

Categories     < 30 Mins

Time 30m

Yield 1 bowl, 3 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, sliced into 1-inch pieces
salt and pepper, dash
3 tablespoons butter
1 minced onion
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon salt
3 garlic cloves, minced
8 ounces penne
2 1/2 cups chicken broth
1/2 cup heavy cream
1 1/2 lbs broccoli florets, cut into one inch pieces
1 red pepper, sliced into 1/4 inch thick pieces
1/2 cup parmesan cheese

Steps:

  • Pat the chicken dry, then season with salt and pepper. Melt 1 tablespook of the butter in a 12 inch skillet over medium-high heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
  • Reduce heat to medium. Add 1 more tablespoon of the butter, onion, red peppers, red pepper flakes, oregano and the 1/2 tsp salt to the skillet. Cook until onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
  • Sprinkle the penne (uncooked) evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about 5 minutes.
  • Reduce the heat to medium-low and stir in the broccoli. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
  • Stir in the chicken and any accumulated juices. Cover and continue to simmer until the chicken is cooked through, about 3 minutes.
  • Stir in the remaining 1 tbsp butter and the parmesan. Season with salt and pepper to taste.

Nutrition Facts : Calories 881.1, Fat 38.6, SaturatedFat 20.9, Cholesterol 196.4, Sodium 1623.8, Carbohydrate 81.3, Fiber 9.9, Sugar 4.1, Protein 57

SIMPLE AND HEALHY PENNE WITH CHICKEN, BROCCOLI AND CHERRY TOMATO



Simple and Healhy Penne With Chicken, Broccoli and Cherry Tomato image

This recipe came from Prevention's fiber up slim down cookbook. it looks as beautiful on the plate as it does in your mouth

Provided by GingerlyJ

Categories     One Dish Meal

Time 45m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons extra virgin olive oil
12 ounces multigrain penne
3 cups broccoli florets
1/4 low sodium chicken broth
3 minced garlic cloves
1 pint small cherry tomatoes
3 ounces crumbled gorgonzola
2 tablespoons fresh parsley

Steps:

  • sprinkle chicken with salt and pepper cut into bite size pieces and brown in a skillet.
  • cook pasta according to package directions.
  • after 7 minutes, add broccoli to the water.
  • cook three more minutes and then drain.
  • add broth and garlic to the skillet and boil until reduced by half.
  • add tomatoes and over low heat cook until color brightens and are soft to the touch.
  • add cheese and stir until well blendedadd everything together and top with parsely.

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