Broccoli With Sun Dried Tomatoes Olives Feta Recipes

5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA

5 Ingredient Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta image

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
1 pound boneless skinless chicken breast halves, cut into 2-inch pieces
1 bunch broccoli rabe, chopped
1/2 cup sliced pitted black olives
1/4 cup water
Salt
Freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA

Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 bunch broccoli (about 1 pound), tough stems discarded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces mezzi-rigatoni
1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
6 ounces diced fresh mozzarella (1 cup)
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

BROCCOLI WITH SUN-DRIED TOMATOES, OLIVES & FETA

Broccoli With Sun-Dried Tomatoes, Olives & Feta image

Make and share this Broccoli With Sun-Dried Tomatoes, Olives & Feta recipe from Food.com.

Provided by Dancer

Categories Cheese

Time 26m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 heads broccoli
1 tablespoon oil-cured olives, pitted & chopped
1 1/2 tablespoons scallions, finely sliced
1/4 cup garlic, finely chopped
2 tablespoons roasted red peppers, diced
1/2 cup small crouton, toasted
1/3 cup feta cheese
20 cloves garlic
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 shallot, finely minced
2 cloves poached garlic, sieved
4 ounces sun-dried tomatoes packed in oil
salt and pepper

Steps:

Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
Cut the broccoli into medium florets.
Have ready a large container of ice water.
At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
(The water must remain hot so you may want to work in small batches).
Immediately drain and transfer to the ice-water.
Chill and drain.
Prepare vinaigrette.
Toss broccoli with first five ingredients and the vinaigrette.
Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.

Nutrition Facts : Calories 365.8, Fat 23.8, SaturatedFat 4.3, Cholesterol 7.4, Sodium 309.3, Carbohydrate 33.5, Fiber 9.6, Sugar 6.1, Protein 12.2

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