How To make Chicken and Broccoli with Linguine
1 1/2 tb Olive oil, divided use
4 Boneless, skinless chicken
-breast halves, cut into -1" cubes Freshly ground black pepper 10 Sun-dried tomatoes, soaked
-10 minutes in hot water(opt 1/4 c Chopped onion
1 t Minced garlic
1 1/2 c Sliced zucchini
1 1/2 c Broccoli florets
1 1/2 c Chicken broth, divided use
1/4 c Dry vermouth or white wine
1 t Oregano
1 1/2 t Cornstarch
1/4 t Hot red pepper flakes
1/4 c Heavy cream
10 oz Linguine, cooked according
-to package direction Parmesan cheese Cut chicken into cubes and sprinkle with pepper. Soak sun-dried tomatoes in hot water 10 minutes. Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; saute chicken just until no longer pink, about 5 minutes. Remove from pan. Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and saute until softened but not browned, about 2 minutes. Stir in garlic, zucchini and broccoli. Add 3/4 cup of the chicken broth, cover and simmer 3-5 minutes, or until broccoli is crisp-tender. Combine oregano and cornstarch with remaining 3/4 cup chicken broth and add to vegetables. Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly. Heat cream in microwave 30 seconds and stir into pan. Season to taste with salt and pepper and serve immediately over linguine or other pasta.
How To make Chicken and Broccoli with Linguine's Videos
One Pan Chicken and Broccoli Stir Fry | Dinner in 30 Minutes
This homemade Chicken and Broccoli Stir Fry recipe is an easy 30-minute meal and it has the best stir fry sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN AND BROCCOLI STIR FRY INGREDIENTS:
►1 lb chicken breast (boneless skinless), cut into 3/4 pieces
►2 Tbsp cooking oil (I used extra light olive oil), divided
►1 lb broccoli cut into florets (about 5 cups)
►1 small yellow onion sliced into strips
►1/2 lb white button mushrooms thickly sliced
STIR FRY SAUCE INGREDIENTS:
►2/3 cup low sodium chicken broth
►3 Tbsp low sodium soy sauce (use Tamari for gluten-free)
►2 Tbsp light brown sugar packed (or honey to taste)
►1 Tbsp corn starch
►1 Tbsp sesame oil
►1 tsp fresh ginger peeled and grated (lightly packed)
►1 tsp garlic (2 small cloves) grated
►1/4 tsp black pepper plus more to season chicken
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Broccoli and Chicken Pasta Bake
Creamy, saucy, cheesy and not too heavy. This easy 35-minute chicken and broccoli pasta bake is the perfect weeknight comfort meal!
With just 540 calories per serve, I'd even go as far as claiming this is a fairly 'healthy' pasta bake! I mean, it's got lots of broccoli and lean chicken breasts!
The generous amount of creamy white sauce (a light bechamel sauce) in this recipe means there is no chance this pasta bake will turn out dry.
RECIPE + USEFUL TIPS:
MORE PASTA BAKES:
Beef Lasagna:
White Creamy Chicken Lasagna:
Chicken and Chorizo Pasta Bake:
Creamy Broccoli Mac and Cheese
RECIPE:
Creamy Broccoli Mac and Cheese - The EASIEST and CREAMIEST mac and cheese made in less than 30 min! Comfort food perfection! And it is the perfect way to sneak in those greens!
INGREDIENTS:
8 ounces medium pasta shells
2 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, minced
2 tablespoons all-purpose flour
1 1/3 cups whole milk
1 cup half and half
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3 cups chopped broccoli florets
6 ounces extra-sharp cheddar cheese, grated
DIRECTIONS:
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, half and half and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
4. Stir in pasta, broccoli and cheese until well combined, about 3-4 minutes.
5. Serve immediately.
CHICKEN AND BROCCOLI PASTA ||MAE’S KITCHEN
Chicken Broccoli Pasta | Easy Pasta Recipes
Chicken Broccoli Pasta | Easy Pasta Recipes
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EASY CHICKEN BROCCOLI ALFREDO | RICHARD IN THE KITCHEN
This chicken and broccoli alfredo is an easy 30 minute dish from start to finish. Bite-size chunks of seasoned chicken breasts tossed with crisp fresh broccoli and al dente fettuccine noodles in a creamy and cheesy homemade alfredo sauce.
Shopping List:
½ lb. fettuccine pasta
1 cup broccoli florets
1 cup parmigiano reggiano cheese
2 chicken breasts
¼ cup kosher salt
1 tbs. course black pepper
3 tbs. butter
1 cup heavy cream
2 tbs. cooking oil
1 cup all purpose flour
Directions:
Bring about 2 quarts of water to a rapid boil then add the salt. Cook the fettuccine according to package directions. For al dente, cook 1-2 minutes less than package directions. Drain and set aside. Do not rinse!
Bring a pot of water to a rapid boil and blanch the broccoli for 2 minutes then place in a bowl of ice water to shock and stop the cooking. Set aside.
Cut the chicken into bite size pieces and dredge in all purpose flour. Shake off any excess.
Heat a skillet over medium high heat and add the oil and allow to heat for a minutes or so. Add the chicken. Season with the salt and pepper and cook until browned.
Add the butter and heavy cream and bring to a slow simmer then add the broccoli and pasta. Bring back to a simmer and add the cheese. Reduce the heat and cook until the cheese melts and the sauce thickens.
Serve and enjoy!
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