Chicken Rigatoni With Broccoli And Peppers Recipes

EASY WEEKNIGHT RIGATONI WITH BROCCOLI AND CHICKEN

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.

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

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

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.

CHICKEN AND BROCCOLI RIGATONI RECIPE - (4.5/5)

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.

CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS

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.