Chicken And Broccoli Penne Recipes

PENNE WITH CHICKEN & BROCCOLI CASSEROLE

Steps:

• Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.

CHICKEN AND BROCCOLI PENNE

Steps:

• 1. Rub each chicken breast with olive oil, season with salt and pepper and saute in a skillet until cooked through. Once it is cooked, dice the chicken and set aside. In the same pan lightly brown the 1/4c of bread crumbs.
• 2. Poor the 1/4c of olive oil in a small sauce pan. Mince/ crush the garlic cloves and add them to the oil. Then gently heat the mixture until the garlic is golden. Take the warmed oil and garlic off the heat and set aside.
• 3. Cut the broccoli in to bite size florets. Boil the broccoli in slightly salted water for about five minutes or until tender.
• 4. Cook the pasta according to the packaging directions in a large pan. Once the pasta is cooked and drained return it to the pan and add the broccoli and chicken.
• 5. Next add the oil and garlic. Stir until everything is evenly coated. Then add the bread crumbs and Parmesan cheese. Stir well again and serve.

SKILLET PENNE WITH CHICKEN AND BROCCOLI - ONE DISH!

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.

CHICKEN AND BROCCOLI WITH PENNE PASTA; DELICIOUS AND EASY ONE PO

Steps:

• Cut 2 half chicken breasts into bite sized pieces.
• Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard.
• Sauté chicken pieces in the olive oil stirring frequently until just cooked through. Remove to a holding bowl capturing all juices.
• Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning. Sauté until they defrost, brown and are cooked to desired tenderness. Remove them to the holding plate.
• Add the pasta and most of the chicken broth to the pan. Bring to a boil. Add additional broth or water until absorbed and pasta is cooked al dente.
• Mix in the chicken, broccoli, and graded parmigiana to taste.
• To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY

Steps:

• Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
• Cook pasta for 8 minutes, or until slightly underdone.
• Add broccoli to pasta and simmer for 4 minutes with the lid on.
• Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
• Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
• Once the chicken is cooked through, remove it from the pot and set aside.
• Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
• Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
• Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
• Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
• Top with Parmesan cheese or red chili flakes.
• Enjoy!

CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI

Steps:

• Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
• Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
• Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.