Bertuccis Rigatoni With Chicken And Broccoli Recipe 375 Recipes

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BERTUCCI'S RIGATONI WITH CHICKEN AND BROCCOLI RECIPE - (3.7/5)



Bertucci's Rigatoni with Chicken and Broccoli Recipe - (3.7/5) image

Provided by á-46826

Number Of Ingredients 8

2 tbsps. olive oil
4 ounces chicken cut into strips
1 c broccoli florets
1 slice of lemon
1/4 tsp. crushed garlic
1/4 c chicken broth
3/4 c heavy cream
2 c rigatoni,cooked to desired doneness

Steps:

  • Heat the olive oil in a frying pan. Add the chicken strips to the oil. Cook over a medium flame until chicken is lightly browned. Add the broccoli florets and lemon slice. Cook and stir for one minute. Add the garlic and cook for 10 seconds. Add the chicken broth and heavy cream and cook until it begins to boil. Remove from the heat. When ready to serve add the cooked rigatoni and cook until sauce reduces by half. Salt and pepper to taste.

LEMON-CHICKEN RIGATONI WITH BROCCOLI



Lemon-Chicken Rigatoni with Broccoli image

Create a new chicken dinner, complete with veggie, in a skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

Steps:

  • In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
  • Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
  • Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
  • Stir in lemon peel. Top with cheese.

Nutrition Facts : Calories 420, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 930 mg, Sugar 2 g, TransFat 0 g

BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain.
  • In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  • Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

CHEESY BROCCOLI RIGATONI



Cheesy Broccoli Rigatoni image

"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 9

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 280 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

EASY WEEKNIGHT RIGATONI WITH BROCCOLI AND CHICKEN



Easy Weeknight Rigatoni with Broccoli and Chicken image

A weeknight favorite dish that is easy to make and is packed with flavor!

Provided by Marilena Leavitt

Categories     Pasta Main Course

Time 40m

Yield 4

Number Of Ingredients 17

¼ cup extra-virgin olive oil
¾ lb. boneless, skinless chicken breasts, cut crosswise into ½" strips
1 small onion, finely chopped
4 med. garlic cloves, finely minced
½ tsp. salt
¼ tsp. red pepper flakes
1 TBSP. fresh thyme
2 tsp. flour
¾ cup dry white wine
2 cups chicken broth (low sodium)
--- salt for the pot
5 cups small broccoli florets cut into 1" pieces (without the stems)
½ pound Rigatoni, Ziti or Farfalle (bow-tie pasta)
¾ cup oil-packed sun-dried tomatoes, drained, thinly sliced
--- salt and freshly ground pepper
1 cup Parmigiano-Reggiano
¼ cup fresh basil leaves, torn

Steps:

  • Fill a medium pot two-thirds with cold water, cover, and bring to a boil.
  • Separately, and in a large, 12" skillet, heat the olive oil over medium heat. Add the chicken in single layer, and cook for about 2 minutes or until it is lightly browned. Turn the chicken over and continue to cook for two minutes more, or, until it is lightly browned on the other side (the chicken will not be completely cooked at this point). Transfer the chicken to a small bowl and set aside.
  • To the same skillet that was used for the chicken, add the onion and cook for about 3 minutes, stirring occasionally. Next, add the garlic, salt, red pepper flakes and thyme and cook for another minute or so, making sure it does not burn. Stir in the flour and cook for 30 seconds more. Add the white wine to deglaze the skillet, and once it comes to a simmer add the chicken broth. Bring the mixture again to a simmer, then lower the heat and cook until sauce has thickened slightly, about 10 to12 minutes.
  • While the sauce is simmering, salt the boiling water generously and add the broccoli florets. Cook for only about 2 to 3 minutes. With a slotted spoon, lift the broccoli out of the pot to bowl and set aside.
  • Return the water in the pot to a boil and add the pasta. Cook until al dente, drain and reserve ½ cup of the pasta cooking water (to thin out the sauce if needed). Return the pasta to pot. (the time for cooking al dente will depend on the pasta you use).
  • Once the sauce is thickened, add the sun-dried tomatoes and the reserved chicken along with any accumulated juices to the skillet. Simmer for a few minutes until the chicken is cooked through. Taste the sauce and adjust the seasoning if needed.
  • Spoon the chicken and sauce mixture over the pasta in the pot, add broccoli and toss gently to combine. If the mixture is too dry, add some of the reserved cooking water. Sprinkle the Parmigiano-Reggiano and mix again.
  • Serve in warm pasta bowls with some fresh basil and extra Parmigiano-Reggiano on the side.

CHICKEN AND BROCCOLI RIGATONI RECIPE - (4.5/5)



Chicken and Broccoli Rigatoni Recipe - (4.5/5) image

Provided by Heather_D

Number Of Ingredients 8

3 cups Rigatoni Pasta OR Pasta of your choice (I use Penne Pasta)
4 Boneless, Skinless Chicken Breasts, cut into chunks
2 - 3 heads of Broccoli, cut into florets
1 cup Cherub Tomatoes, sliced in half
2 tsp minced garlic
Freshly ground black pepper
Parmesan Cheese
Olive Oil

Steps:

  • In a large skillet, saute the garlic and tomatoes in olive oil. In a large pot, cook the pasta according to the package directions; Drain. Season the chicken pieces with black pepper and add to the skillet. Cook the chicken over MEDIUM heat on both sides until it is no longer pink in the center. Meanwhile, lay the broccoli florets on a baking sheet and drizzle with olive oil, salt, and pepper. Bake the broccoli at 400 degrees Fahrenheit for 15 minutes. Remove the broccoli and sprinkle with Parmesan Cheese. Continue baking for an additional 5 minutes. Add the roasted broccoli and the drained pasta to the skillet. *Drizzle a little olive oil over the pasta to ensure that it doesn't dry out and stick together.* Toss the ingredients in the skillet together with a dusting of Parmesan Cheese and serve hot with garlic bread.

BROCCOLI & TALEGGIO RIGATONI



Broccoli & taleggio rigatoni image

Make this comforting pasta dish to use up any broccoli and cheese that you might have lying around in your fridge - it takes just 25 minutes to make.

Provided by Rosie Mackean

Categories     Dinner

Time 25m

Number Of Ingredients 7

250ml whole milk
250g broccoli, blitzed in a food processor until very fine
250g rigatoni
30g parmesan, finely grated
100g taleggio, cut into chunks
grating of nutmeg
olive oil, for drizzling

Steps:

  • Bring a large pan of salted water to the boil. Meanwhile, bring the milk and broccoli to a gentle simmer in a second non-stick saucepan set over a medium heat and cook for 10-15 mins. The broccoli will cook in the milk and form a soft purée, which is the base of the sauce.
  • Tip the rigatoni into the pan of boiling water and stir. Cook for 1 min less than the pack instructions. Stir the parmesan and taleggio into the broccoli mixture until fully melted and smooth.
  • Season the sauce and grate in some nutmeg to taste. Transfer the rigatoni directly from its cooking water to the broccoli cheese sauce using a slotted spoon. Mix together well, adding a ladleful of the water to loosen the sauce, if needed. Check for seasoning, then spoon into bowls and drizzle with a little olive oil before serving.

Nutrition Facts : Calories 741 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium

CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS



Chicken Rigatoni with Broccoli and Peppers image

This two step chicken and veggies pasta recipe is perfect for dinner that's made in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

2 1/2 cups uncooked rigatoni pasta (7 oz)
2 cups chopped fresh broccoli
1 medium red, orange or yellow bell pepper, cut into 1-inch pieces
1 cup cut-up cooked chicken
1/2 cup reduced-fat Alfredo pasta sauce (from 10-oz container)
1/4 cup finely shredded Parmesan cheese (1 oz),

Steps:

  • Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
  • Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

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