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How To make Chicken and Broccoli Pasta Dijon
1 lb Mostaccioli or Penne
-OR other medium pasta -shape, uncooked 8 oz Boneless chicken breast
- (without skin) - cut into 1-inch pieces 1/2 ts Salt
1/4 ts Freshly ground black pepper
2 Garlic cloves
minced
2 ts Vegetable oil
3 c Broccoli florets
1 lg Red bell pepper :
cut into
- short, thin strips 1/2 c Low-sodium chicken broth
12 oz Evaporated skim milk
1 tb Cornstarch
3 tb Dijon mustard
Prepare pasta according to package directions. While pasta is cooking, toss chicken with salt, pepper and garlic. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through. Remove chicken from skillet and place in a medium bowl. Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer to bowl with chicken. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture. When pasta is done, drain well. Toss with chicken mixture. Serve immediately with additional freshly ground pepper, if desired. Each serving provides: 449 Calories; 31 g Protein; 69.1 g Carbohydrates; 5.3 g Fat; 36.2 mg Cholesterol;
648 mg Sodium. Calories from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Chicken and Broccoli Pasta Dijon's Videos
Crispy Chicken Mustard Pasta - Italian Recipe
A classic Italian recipe full of flavor for the mustard lovers????
Ingredients:
250 pasta
250g chicken
25g mustard
25g cheese
1 leek
2 tomatoes
125ml cream
panko
pepper
salt
olive oil
butter
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Dijon Chicken Tortellini Alfredo
Dijon Chicken Tortellini Alfredo
This Dijon Chicken Tortellini Alfredo gets lightened up a bit and some added flavor weapons like Dijon mustard and tarragon make this sauce sing. Fresh, crunchy broccoli and a cheese tortellini are tossed with pan seared chopped chicken strips for a quick and delicious dinner.
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Ingredients
4 cups broccoli chopped
20 oz package refrigerated cheese tortellini
1 lb chicken strips or breasts meat
1/2 tsp kosher salt
1/2 tsp black pepper
3 tbsp flour separated
3 tbsp olive oil separated
1 cup chicken stock
1/2 cup whole milk or heavy cream
1/2 cup Parmesan cheese
2 tbsp Dijon mustard
1 tsp dried tarragon
Instructions
Preheat oven to 350°F. Grease a 13x9” baking dish, set aside.
In a large stock pot to 8 cups boiling, salted water add the broccoli and blanch for 2 minutes. Remove and set aside. Cook pasta per package instructions, set aside, reserving 1/4 cup of pasta water.
Rinse and pat the chicken dry with paper towel. Cut into 1-inch pieces if using breast meat or leave in strips. Toss with salt, pepper and 2 tablespoons of flour to coat.
In same pot over medium-high heat add 2 tablespoons oil and sauté the chicken. Turn to brown on all sides. Add more oil if needed. Transfer to a platter and keep warm. Chop strips if needed.
Add remaining oil and sprinkle in remaining tablespoon of flour. Cook on medium for 2 minutes. Whisk in the chicken stock and deglaze the pan by scrapping up bits of browned food on bottom of pan and bring to a boil. Add the reserved pasta water, milk and whisk in cheese. Whisk in the mustard and tarragon, return to simmer and cook for 2 minutes.
In prepared baking dish add the chopped chicken, tortellini, broccoli and toss to mix together. Pour sauce over all, cover with aluminum foil and bake for 15 minutes until everything is warmed through and bubbling.
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Creamy Garlic Parmesan Broccoli & Bacon
Creamy Garlic Parmesan Broccoli & Bacon is an unforgettable side dish! Broccoli and crispy bacon are baked in a cheesy creamy parmesan garlic sauce, topped with bubbling mozzarella. FULL RECIPE HERE:
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken
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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PRINTABLE RECIPE: ????️ ????️
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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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