ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES
This is sooo healthy and tastes sooo good! And a one-dish meal to boot! Boneless chicken breasts work just as well as bone-in (same cooking time), and don't worry if you don't have any vermouth or wine, I hardly ever make this using alcohol and I never feel like there is something missing. Green beans or asparagus can be used instead of broccoli.
Provided by krittylea21
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
- Drain well and set aside.
- Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
- Dredge the chicken in the flour mixture, shaking off the excess.
- Set aside.
- In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
- Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
- Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
- Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
- Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
- Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
- Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).
Nutrition Facts : Calories 273.7, Fat 11, SaturatedFat 2.6, Cholesterol 46.4, Sodium 384.2, Carbohydrate 24, Fiber 2.2, Sugar 0.8, Protein 21
FUSILLI WITH CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
- Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.
ROSEMARY CHICKEN WITH BROCCOLI RABE
Categories Chicken Leafy Green Bake Sauté Low Cal Rosemary Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.
- Preheat oven to 350°F. Bring large pot of water to boil. Add broccoli rabe; cook 1 minute. Drain. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.
- Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; sauté until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe. Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes.
CHICKEN WITH BROCCOLI RABE, TOMATOES, AND BEANS
Creamy cannellini beans, acidic tomatoes, fragrant garlic, and bright lemon juice help balance broccoli rabe's natural bitterness for a side that serves roast chicken beautifully.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees, with racks in middle and lower thirds. Season chicken with salt and pepper. Drizzle 1 teaspoon oil on a rimmed baking sheet and add chicken, skin side up. Bake on middle rack until chicken is cooked through, 45 to 50 minutes.
- After 25 minutes, toss broccoli rabe and garlic with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Place vegetables on bottom rack and bake 15 minutes. Add beans, tomatoes, and almonds to sheet with broccoli rabe and bake until broccoli rabe is tender when pierced with a knife, 5 to 10 minutes. To serve, divide chicken and vegetables among 4 plates and drizzle with lemon juice.
Nutrition Facts : Calories 570 g, Fat 28 g, Fiber 6 g, Protein 51 g
MARIA'S BROCCOLI RABE
This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you.
Provided by Maria
Categories Side Dish Vegetables Broccoli
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
- In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 5.6 g, Cholesterol 1.1 mg, Fat 17.2 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 52.6 mg, Sugar 1.4 g
BROCCOLI WITH ROSEMARY
This recipe is a little different , very simple, and one of my favorite side dishes. I've made it with olive oil instead of the butter, but it's really not the same. It's very good with a little garlic, but I've posted it as written. Preparation and cooking times are estimates. Enjoy!
Provided by GoKittenGo
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut broccoli into florets, peel stems and slice crosswise into 1/2-inch pieces.
- Bring a large pot of water to a boil.
- Add broccoli and cook, uncovered, until tender, about 5 or 6 minutes.
- Drain well in colander and transfer to serving bowl.
- In a small saucepan, melt the butter until it starts to brown.
- Immediately add rosemary and salt, stir well.
- Pour hot butter mixture over broccoli, season with salt and pepper to taste, and stir well.
- Garnish with fresh rosemary sprigs, if desired, and serve hot.
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