Chicken and Broccoli Alfredo Pasta| Must Try!
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Grilled chicken and broccoli pasta, Roasted Broccoli Chicken Alfredo,
Chicken Alfredo with Broccoli,Easy recipe, chicken broccoli alfredo keto
keto chicken and broccoli casserole, keto chicken and broccoli casserole
Ingredients
8 oz ronzoni pasta
2 frozen cup broccoli
1 tbsp olive oil
1 boneless, skinless thin-sliced chicken breasts
Sea salt, to taste
black pepper, to taste
1 tsp Mrs dash original seasoning
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cup milk, or more, as needed
1/4 cup heavy cream
1 garlic clove
1/4 cup Parmesan
1 tbsp dried parsley
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In the Kitchen: Chicken and Broccoli Aglio E Olio
TV Maitre d' Joe Zito and Chef John Granata from the Post Office Cafe.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
CHICKEN BROCCOLI AND ZITI WITH GARLIC AND OIL - AGLIO E OLIO RECIPE
Bow and Ash whip up some Chicken Broccoli and Ziti with garlic and oil for a Christmas eve gathering , ''Looks good right Ash''.......''Right Dad''.....enjoy...!!!
Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
The Best and Easiest Spaghetti with Broccoli
Today we're making spaghetti with broccoli the traditional Italian way. You'll need broccoli, garlic, olive oil, Pecorino Romano or parmesan, and not much else for this simple pasta recipe. The creamy broccoli sauce coats and grabs the pasta making an easy but comforting pasta recipe that everyone will love!
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SPAGHETTI WITH BROCCOLI PRINT RECIPE:
INGREDIENTS
½ pound spaghetti, linguine, etc
1 head broccoli - diced
3 cloves garlic - sliced
¼ cup olive oil
2-3 tablespoons extra virgin olive oil - for finishing
¼ cup Pecorino Romano (or parmesan) - grated
¼ teaspoon crushed red pepper flakes
½ cup pasta water - reserve more just in case
Salt to taste
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Easy Baked Ziti with Broccoli in Cheese Sauce Recipe
1 pound ziti
2 tablespoons olive oil
2 garlic cloves, crushed and chopped
24oz frozen chopped broccoli
1 1/2 cup Parmesan cheese, shredded
4 cups heavy cream
2 cups mozzarella cheese shredded
Preheat oven at 350 degrees.
In a pasta pot cook ziti, drain and set aside.
In a small skillet brown garlic in olive oil.
Add oil and garlic mixture to pasta.
Add heavy cream, mix.
Add Parmesan cheese, mix.
Add broccoli, mix.
Add pasta mixture to a greased 9x13 baking dish.
Bake for 30 minutes.
Cool for 15 minutes.
Items used in this Video:
Pasta Pot:
8 Cast Iron Skillet:
9x13 Baking Dish:
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