CHICKEN BROCCOLI ZITI
This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn't skimp on flavor.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
- Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
- Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 514 kcal, Carbohydrate 31 g, Protein 37 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 1067 mg, Fiber 7 g, Sugar 9 g
SKILLET ZITI WITH CHICKEN AND BROCCOLI
Here's an elegant entree you'll be proud to serve. It looks like you spent hours, but it's so simple. I like to add a splash of lemon for a refreshing finishing touch. -Tammy Diekemper, Marine, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking., Return chicken to skillet; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 528 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 975mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 7g fiber), Protein 43g protein.
SKILLET ZITI WITH CHICKEN AND BROCCOLI
From the www.cookscountry.com website: We are always on the lookout for quick main-course pasta dishes that are easy to prepare. Ziti with chicken and broccoli is a classic pasta dish that, while pretty easy to make, typically requires a few pots or pans and several steps to prepare. And the flavor is rarely worth all the effort. Could we make ziti with chicken and broccoli in just one pan and make it taste really good? Here's what we discovered: Test Kitchen Discoveries Use a large nonstick skillet that can accommodate all the ingredients. Brown the chicken, but don't cook it through completely. It will finish cooking as it simmers in the sauce with the pasta. Add roasted red peppers for flavor and color contrast. Rinse the peppers well and blot them dry to remove all of the brine in which they were packed before adding them to the sauce. Cut the broccoli into uniform 1-inch pieces to ensure that they cook evenly in the sauce. Cook the pasta in a blend of chicken broth and milk for a rich, slightly creamy flavor that's not too rich. NOTE: Roasted red peppers are sold in jars of different sizes. One 12-ounce jar is enough for this recipe. Sun-dried tomatoes can be substituted for the roasted red peppers. This recipe also works well with penne.
Provided by senseicheryl
Categories Low Cholesterol
Time 20m
Yield 4 dishes, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
- Add 1 more tablespoon of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
- Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
- Reduce the heat to medium-low and stir in the broccoli and roasted peppers. 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 juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
- Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.
Nutrition Facts : Calories 578.9, Fat 18.1, SaturatedFat 9.2, Cholesterol 110.3, Sodium 841.5, Carbohydrate 62, Fiber 6.8, Sugar 5.5, Protein 43.8
ZITI CHICKEN AND BROCCOLI
'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!
Provided by Lisa Romanello
Categories Main Dish Recipes Pasta Chicken
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
- In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
- Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!
Nutrition Facts : Calories 819.6 calories, Carbohydrate 69.3 g, Cholesterol 180.7 mg, Fat 41.6 g, Fiber 6.9 g, Protein 42.3 g, SaturatedFat 20.1 g, Sodium 1076.9 mg, Sugar 2.5 g
SKILLET ZITI WITH CHICKEN AND BROCCOLI
Roasted red peppers are sold in jars of different sizes. One 12-oz jar is enough for this recipe. Sun-dried tomatoes can be substituted for the roasted red peppers. This recipe also works well with penne.
Provided by Chef mariajane
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry, then season with salt and pepper. melt 1 tablespoons of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl,.
- Add 1 more tablespoons of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoons salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
- Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
- Reduce the heat to medium-low and stir in the broccoli and roasted peppers. 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 juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
- Stir in the remaining 1 tablespoons butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.
Nutrition Facts : Calories 630.4, Fat 18.3, SaturatedFat 9.9, Cholesterol 108.3, Sodium 865.8, Carbohydrate 68.9, Fiber 7, Sugar 5.2, Protein 49
CHICKEN BROCCOLI AND ZITI
Make and share this Chicken Broccoli and Ziti recipe from Food.com.
Provided by Kimmy 0
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet melt butter over high heat.
- In the mean while blanch your broccoli and cook ziti according to directions and set aside (don not rinse ziti).
- Add chicken pieces to skillet and saute approximately 4 minutes.
- Toss in minced garlic and sautéed 2 more minutes.
- Add white cooking wine and reduce by half.
- Now add your heavy cream and bring to a boil cooking for approximately 3 minutes You will notice the mixture beginning to thicken.
- Add entire package of shredded parmesan cheese.
- Stir thoroughly.
- Add your salt and pepper and taste.
- Now add your grated parmesan little by little until mixture is a creamy consistency (you may need more than specified).
- Add broccoli and ziti to mixture and toss.
Nutrition Facts : Calories 1279.8, Fat 101.7, SaturatedFat 60.1, Cholesterol 352.4, Sodium 2049.3, Carbohydrate 10.1, Fiber 0.1, Sugar 2, Protein 66
SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO
A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.
Provided by Aaron Hutcherson
Categories dinner, noodles, one pot, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
- Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
- Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
- Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
- Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
- If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.
SKILLET CHICKEN, BROCCOLI, ZITI, AND ASIAGO CHEESE
Make and share this Skillet Chicken, Broccoli, Ziti, and Asiago Cheese recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Add the chicken pieces in a single layer and cook for 1 minute without stirring.
- Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
- Transfer the chicken to a clean bowl and set aside.
- Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
- Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes.
- Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
- Add the ziti, 2 cups of the water, and the broth.
- Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
- Add the broccoli and the remaining 3/4 cup water.
- Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
- Uncover and return the heat to high.
- Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
- Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.
- Serve.
Nutrition Facts : Calories 681.4, Fat 33.1, SaturatedFat 12, Cholesterol 133.6, Sodium 167.8, Carbohydrate 53.1, Fiber 2.4, Sugar 3, Protein 43.5
ZITI WITH CHICKEN AND BROCCOLI
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
- Cut the broccoli into florets, peel the stems and cut them into thin slices.
- Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
- Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
- Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
- Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 31 grams, Fiber 9 grams, Protein 46 grams, SaturatedFat 14 grams, Sodium 1237 milligrams, Sugar 9 grams, TransFat 0 grams
SKILLET ZITI WITH CHICKEN & BROCCOLI
The sauce is amazing, all the girls in my office have cooked this recipe and we all agree it is by far one of our favorites! This recipe puts a full meal on the table using only one pan and 30 minutes of your time. America's Test Kitchen Cookbook.
Provided by Teri G.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper.
- Melt 1 tbs butter in 12-inch skillet over medium heat. Add chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer chicken to a bowl.
- Add 1 more tbs butter, onion, red pepper flakes, oregano, & 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
- Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer about 5-10 minutes or till al dente (original recipe advised to cook pasta for only two minutes, I found this to be not long enough).
- Reduce heat to medium low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the past begins to soften and the broccoli turns bright green, about 8 minutes. (If the sauce reduces too much you could add more milk and broth).
- Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
- Stir in the remaining 1 tbs butter, Parmesan, and lemon juice. Season with salt and pepper to taste.
Nutrition Facts : Calories 700, Fat 27.4, SaturatedFat 12.5, Cholesterol 115.1, Sodium 864.5, Carbohydrate 68.7, Fiber 7, Sugar 5.8, Protein 46.5
SKILLET CHICKEN WITH BROCCOLI, ZITI & ASIAGO CHEESE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.
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