CHICKEN AND BROCCOLI LINGUINE WITH LEMON BUTTER BASIL SAUCE
This chicken and broccoli linguine with lemon butter basil sauce recipe is creamy without any milk or cream. Full of bright, fresh flavor and packed with good for you broccoli.
Provided by Elizabeth Lindemann
Categories Pasta
Time 30m
Number Of Ingredients 15
Steps:
- Cook the pasta according to directions in a large pot of heavily salted water. 3 minutes before it's al dente, remove 1/2 cup pasta water and reserve for later. Add the broccoli florets to the water and boil with the pasta. Drain the pasta and broccoli until it's almost cooked, just before al dente.
- Meanwhile, season cubed chicken breasts liberally with salt and pepper, as well as the zest from the lemon.
- Sauté the chicken in a large skillet over medium high heat in 1 tablespoon butter and 1 tablespoon olive oil, until browned and fully cooked. Don't worry about it sticking to the bottom of the pan- you'll deglaze it in a moment.
- Remove the chicken and set aside on a plate. Add the minced garlic (2 cloves) to the pan and sauté until fragrant (about 30 seconds).
- Add the white wine (1/2 cup) to the pan to deglaze it, using a wooden spoon to scrape up any browned bits from cooking the chicken and garlic. Turn heat to medium and simmer until almost all of the liquid from the wine is gone.
- Add the chicken stock (1/2 cup) and stir.
- Add the drained linguine and broccoli, as well as the 1/4 cup reserved pasta water. Continue cooking over medium heat until sauce thickens and pasta cooks all the way through- about 2 minutes. Add the cooked chicken back in.
- Remove from heat and stir in lemon juice, remaining 1 tablespoon butter, fresh basil (2 tablespoons), Pecorino Romano cheese (1/4 cup), and slivered almonds (1/4 cup). Stir until cheese has fully melted.
- Serve immediately with extra cheese, lemon zest, fresh basil, and/or salt and pepper, if desired.
Nutrition Facts : Calories 545 kcal, Carbohydrate 52 g, Protein 38 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 507 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
THAI CHILLI BASIL CHICKEN
Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 15m
Number Of Ingredients 12
Steps:
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
- Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
- Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
Nutrition Facts : ServingSize 160 g, Calories 360 kcal, Carbohydrate 5 g, Protein 19 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 588 mg, Fiber 1 g, Sugar 2 g
BASIL CHICKEN WITH BROCCOLI
The original recipe is Thai Basil Chicken w/Broccoli from Sparkrecipes, but this is my modified version. Also good with asparagus or cauliflower instead of or in addition to broccoli.
Provided by joolzcd
Categories One Dish Meal
Time 15m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- On medium high, heat pan with oil.
- Fry garlic until fragrant.
- Add onions and chicken.
- Stir-fry chicken until it just turns white.
- Add broccoli and fry for about 1-2 minutes.
- Stir in basil and cook until basil begins to wilt.
- Serve warm with rice.
Nutrition Facts : Calories 389.1, Fat 24.6, SaturatedFat 5, Cholesterol 72.6, Sodium 105.5, Carbohydrate 16, Fiber 4.4, Sugar 5.1, Protein 27.7
CREAMY PASTA WITH CHICKEN, BROCCOLI AND BASIL - LOW FAT VERSION
This comes from a Pam Anderson recipe. I love creamy pastas like alfredos, etc... but don't like all the fat. This recipe is a great solution. By using 2 percent evaporated milk, instead of heavy cream, the fat content is cut considerably. The flavor and consistency is still wonderful, in my opinion. I love this recipe because: it's lower in fat; you can use left-over chicken (or cooked rotisserie chicken); cooking the broccoli in the same pot as the pasta saves an extra pot to wash, it's an easy one-dish meal! There are many variations you could try with this recipe, too. Notes: 1.this recipe calls for diced tomatoes - if you'd prefer a more traditional alfredo-type sauce, I think you could probably omit the tomatoes and it would be just fine. 2. Also, if you like your pasta spicier you could add more red pepper flakes than the amount called for. 3. I find it very helpful to have all my ingredients prepped/chopped and ready before I start cooking - especially for this recipe. 4. Make sure you reserve about a cup of the pasta cooking water - it helps to thin out the finished product, if necessary. Have fun and enjoy!
Provided by LifeIsGood
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring about 2 quarts of water to a boil - add a tablespoon of salt to the boiling water.
- Add pasta and use the cooking time given on the package to cook your pasta al dente. Stir frequently at first to prevent pasta from sticking.
- Add the broccoli to the boiling pasta water during the last 5 minutes of cooking.
- Meanwhile, microwave broth, milk and garlic in a microwave-safe bowl until steamy hot (approx. 3 to 4 minutes). Then let it stand for a few minutes.
- Put butter in a saucepan over low heat.
- After butter melts, whisk in flour, then hot milk mixture. Whisk constantly over medium-low to medium heat until sauce thickens. This should take about 1 to 2 minutes. You judge as to when the sauce thickens up.
- Stir in parmesan, cooked chicken, tomatoes, basil and red pepper flakes.
- Salt and pepper to taste and let simmer for about 5 minutes to blend flavors.
- Drain pasta and broccoli, *reserving 1 cup pasta cooking liquid* and return to pasta pot.
- Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten.
- Toss and serve immediately with a light sprinkling of parmesan.
- Enjoy!
Nutrition Facts : Calories 452.5, Fat 9.3, SaturatedFat 3.9, Cholesterol 50.5, Sodium 1424.7, Carbohydrate 62.9, Fiber 2.8, Sugar 2.6, Protein 28
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- Heat olive oil in a skillet over med-high heat. Season chicken cutlets with salt & pepper, then add to pan, searing on each side for 3-4 minutes until browned. Remove chicken from skillet and set aside.
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