Broccoli Chicken Farfalle Recipes

Steps:

• For the chicken, cook however you want. Grilled, baked, fried, poached. I prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference.
• Bring a pot of water to a boil. Salt boiling water and cook pasta until done.
• Meanwhile, steam broccoli florets. I do this in the microwave just to cut down on time. Place broccoli in a bowl with about an inch of water. Cover the bowl with plastic wrap. Make a slit in the plastic for steam to escape. Microwave for 1 1/2 minutes or until desired tenderness is reached.
• Melt butter in a small pot on Medium-low heat. Add flour and garlic powder and whisk to form a roux. Cook for a few minutes. Add wine and whisk until it is evaporated. Add in chicken stock and then the cream, whisking the whole time.
• **You need to work quick once you add the wine. If your pot is too hot when you add the wine it can turn your roux into a dough which won't mix into your liquids well.
• Allow mixture to cook until it begins to thicken. Whisking often to ensure it does not burn. Once thickened add in cheese.
• **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce.
• Toss pasta with broccoli and chicken and serve.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
• When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

Steps:

• cook pasta according to package, adding broccoli during last 3 minutes of cooking time.
• meanwhile, heat dressing in skillet, add garlic, chicken and crushed red pepper.
• cook chicken about 5 minutes each side or until slightly browned.
• drain pasta and return to pan.
• add marinara and cream cheese to chicken, cook until cream cheese is melted.
• add pasta to chicken mixture cook 3 min longer.
• garnish with parmesan cheese.

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.