Pasta With Chicken Broccoli And Sun Dried Tomatoes Recipes

CHICKEN WITH BROCCOLI, SUN-DRIED TOMATOES AND BOW TIE PASTA

Steps:

• Cook pasta, drain, and toss with butter.
• While pasta is cooking, heat oil in a large saucepan.
• Add chicken, garlic, seasonings, and sun-dried tomatoes. Cook until chicken is nearly cooked through and lightly browned.
• Add wine and allow to reduce slightly. Add chicken broth, then broccoli florets. Cover and let steam for 3-4 minutes, stir, then cook till broccoli is tender, but still bright green.
• Add bow ties and toss so that juices coat pasta.
• Serve with Parmesan cheese if desired.

PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES

Steps:

• Bring 4 quarts water to rolling boil, covered, in stockpot.
• Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
• Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
• While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
• Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI

Steps:

• PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
• Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
• PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

CHICKEN, BROCCOLI, SUN DRIED TOMATOES OVER PASTA RECIPE - (4.2/5)

Steps:

• Parboil your broccoli and drain set aside. In large skillet, heat your oil over medium heat. Saute garlic until golden stirring frequently. Add your chicken strips and saute until almost cooked. Add your broccoli,saute a minute. Now ad your sun dried tomatoes, I also add some of the oil from the jar, your basil, red pepper flakes, salt and pepper. Mix. Add wine, broth, and butter. Cook 5-10 minutes. Serve over cooked bow tie pasta(make sure each plate gets some sauce) topped with lots of freshly grated cheese.

JOY'S PASTA WITH CHICKEN AND BROCCOLI

Steps:

• In a large skillet, heat the oil over medium heat.
• Saute garlic for about 1 minute, until golden, stirring constantly.
• Add chicken strips and saute until white and almost completely cooked.
• Add broccoli and saute until crisp-tender; then add sun-dried tomatoes, basil, red-pepper flakes, salt and pepper.
• Add wine, then broth and butter and cook 3-5 minutes, or until heated through, stirring occasionally.
• Toss the cooked pasta with the chicken mixture.
• Serve with parmesan cheese, if desired.