Chicken Broccoli Pasta
This delicious chicken broccoli pasta is a light yet satisfying meal for those busy weeknights. Featuring tender chicken and nutritious broccoli in a creamy yet balanced sauce, this pasta dish is also super easy to whip up!
The Best Chicken Pasta Meal Prep | Episode 6
This basil pesto chicken pesto pasta eaten as meal prep or not, is one of the simplest recipes to make with such incredible full of flavour results. The flavour in this dish is extremely fresh and well balanced and of course, the chicken is extremely tender and juicy.
Also in the recipe, I'll show you how to cook perfect chicken breast. Regardless if you use chicken in this recipe, this method will ensure you eat perfect chicken every time without failure. Please enjoy this delicious meal prep recipe that will set you up for the week or a rainy day when you can't be bothered to cook.
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Makes - 5 (1 litre) Containers
My Meal Prep Glass Containers -
Chicken & Pasta -
2 Tbsp (40ml) - Olive Oil (Divided)
750g (1.6lbs) - Chicken Breast or Thigh (See Note)
2 tsp (5g) - Onion Powder
2 tsp (5g) - Garlic Powder
Seasoning To Taste
750g (1.6lbs) - Penne or Pasta of Choice
Basil Pesto -
2-3 - Garlic Cloves, Minced (See Note)
30g (1.06oz) - Parmesan Cheese, Freshly Grated
30g (1.06oz) - Pinenuts, Toasted (See Note)
1/2 - Lemon, Juiced
2 - Bunches Basil, Picked + Stems, Chopped
1/2 Cup (125ml) - Extra Virgin Olive Oil
Seasoning To Taste
Recipe Notes -
Chicken Thigh -
If using chicken thigh, sear for 4 minutes on each side and instead of baking for 13 minutes, do so for 16 minutes.
Garlic -
The flavour from 2 garlic cloves would be enough for most palettes. If you really like garlic, use 3 cloves. Like is said in the video, it's easy to add but once in, it cant be removed.
Pinenuts -
Pinenuts can be very expensive and can be substituted with a wide range of nuts such as macadamia, almonds, cashews and walnuts and pistachios. If allergies are a concern, they can be left out completely.
To store, place the containers in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw in the fridge overnight, before reheating or taking it out with you.
*It’s recommended to freeze and thaw overnight when needed, especially if you know you won't eat it all within the 3-day time period*
To heat, place in the microwave, pop the air vent on the lid of the container and heat in bursts until the chicken is hot in the centre.
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Creamy Tarragon Dijon Skillet Chicken
This easy skillet chicken dish gets elevated with the flavor of fresh tarragon. Creamy Tarragon Dijon Skillet Chicken is a 30 minute meal you will want to eat every day!
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✅Ingredients
• 4 chicken breasts, pounded thin
• 4 tablespoons dijon mustard
• salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 1 pound mushrooms, sliced
• 4 shallots, diced
• 3 cloves garlic, minced
• 2 cups heavy cream or half-and-half
• 1/4 cup fresh tarragon, chopped
✅Instructions
1️⃣ 00:22 - Brush both sides of chicken breasts with dijon mustard. Season generously with salt and pepper.
2️⃣ 00:53 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken breasts until they reach an internal temperature of 165 degrees, flipping half way through. This should take about 6 to 8 minutes if using thin chicken breasts.
3️⃣ 01:39 - Remove the cooked chicken from the skillet and set aside.
4️⃣ 01:42 - Using the same skillet, pour in the remaining 1 tablespoon olive oil. Add in mushrooms and shallots. Saute for 3 to 5 minutes. Add in garlic and cook 1 minute more.
5️⃣ 02:22 - Pour in heavy cream and tarragon. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
6️⃣ 02:46 - Return the chicken to the sauce and let them heat through. Serve hot over cooked pasta.
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You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!
A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!
It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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Creamy Garlic Chicken | Chef Jean-Pierre
Hello There Friends, Creamy Garlic Chicken can be a last minute dinner delight! Super quick and delicious to make for your entire family! I make this with added Mushrooms and Spinach to give it a more full flavour but they are not necessary! Come and try out this Creamy Garlic Chicken and you wont be dissapointed with the results! Let me know how you did in the comments below.
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How to: Mac & Cheddar Cheese w/ Chicken & Broccoli | 30 Minute Meals with Rachael Ray | Food Network
Make a meal out of your mac and cheese with Rachael Ray's Mac and Cheese with Chicken and Broccoli recipe.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mac and Cheddar Cheese with Chicken and Broccoli
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: Yield: 6 servings
Level: Easy
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard
Directions
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.
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How to: Mac & Cheddar Cheese w/ Chicken & Broccoli | 30 Minute Meals with Rachael Ray | Food Network