Skillet Ziti With Chicken Broccoli Recipes

CHICKEN BROCCOLI ZITI

Steps:

• Heat olive oil in a large pan over medium-high heat and add garlic.
• Saute until fragrant, about 30 seconds.
• Sprinkle chicken with salt and pepper then add to the pan.
• Saute until golden brown, about 5 minutes.
• Add white wine to deglaze using a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Reduce heat to low and simmer until liquid reduces by half.
• Stir in chicken stock and continue simmering for 5 minutes.
• Check the sauce for seasoning and add salt and pepper to taste.
• Bring a large pot of salted water to a boil and add pasta.
• Cook according to package instructions, adding the broccoli florets to the pot two minutes before the end of the cooking time.
• Drain the broccoli and pasta but do not rinse off the cooking liquid.
• Add cooked broccoli and pasta to the pan with chicken in white wine sauce.
• Add shredded mozzarella and toss until it begins to melt.
• Place in a large shallow bowl and garnish with Parmesan cheese to serve.

SKILLET ZITI WITH CHICKEN AND BROCCOLI

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.

ZITI WITH CHICKEN AND BROCCOLI

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.

SKILLET CHICKEN WITH BROCCOLI, ZITI & ASIAGO CHEESE RECIPE - (4.5/5)

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.

SKILLET ZITI WITH CHICKEN AND BROCCOLI

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.

ZITI CHICKEN AND BROCCOLI

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!

CHICKEN BROCCOLI AND ZITI

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.

SKILLET ZITI WITH CHICKEN & BROCCOLI

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.

SKILLET CHICKEN, BROCCOLI, ZITI, AND ASIAGO CHEESE

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.