Jims Pasta Con Broccoli With Grilled Chicken Recipes

Steps:

• Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
• Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
• When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
• Remove from the heat; add cheese.
• Toss and serve.

Steps:

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender., Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.

Steps:

• Cook pasta as directed on package in large saucepan, adding broccoli during last 5 minutes of cooking time; drain.
• Cook and stir garlic and chicken breast strips in butter in same saucepan on medium heat 1 to 2 minutes or until garlic is tender but not brown and chicken is heated through.
• Add pasta and broccoli; toss lightly. Sprinkle with cheese; toss to coat. Serve immediately.

Steps:

• 1. Marinate the chicken breasts after trimming of any fat. I put in a plastic bag w/ the Italian dressing either overnight or for several hours. Grill or broil and then let cool & cut into large, bite-sized pieces. When this is done....
• 2. Cook pasta & drain. Toss w/ some Italian dressing & stir to keep from sticking & season. I like to throw in some basil or parsley, along w/ salt & some of the Italian dressing as I boil the pasta water for added oomph.
• 3. Saute mushrooms in some of the Italian dressing & sprinkle w/ a little garlic or whatever you might want. Key is to season each ingredient before you add to the pasta salad.
• 4. Steam the broccoli and carrots in whatever method you prefer. I always do a blanche & throw them in boiling water for a few minutes & then into a bowl of ice water for 1 min. Drain & let cool off. You can cut the carrots in half, if you prefer, which is what I do.
• 5. Cut the cherry tomatoes in half, and the cheese into bite sized chunks. (I always add the tomatoes & cheese after I have added all other ingredients & refrigerated for awhile. If you want to make salad overnight, you can, but add the tomatoes and cheese next day).
• 6. Now, begin to add everything in a large bowl, one ingredient at at time & stir. Make sure the black olives are thoroughly drained! It is imperative that all ingredients are cooled off before you begin mixing. After it's mixed, put in fridge and stir about every 1.5 hours or so & add more dressing. Top w/ the parmesean & spices. I like to add parm on top before I serve for a prettier presentation. Don't OVERSALT this recipe. With the Italian dressing & seasoning the ingredients as you cook them, you really don't need to add any more salt when you mix up the pasta salad. Fresh ground pepper on top always is good.

Steps:

• Prepare pasta as directed on package in large saucepan, adding broccoli to pasta during last 5 minutes of cooking time; drain.
• Cook and stir garlic and chicken breast strips in butter on medium heat 1-2 minutes or until garlic is tender, but not brown and chicken is heated through.
• Add pasta and broccoli; toss lightly.
• Add parmesan cheese; toss to coat.
• Serve hot.

Steps:

• In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
• Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
• In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.

Steps:

• In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
• Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
• Add basil and toss well; top with Parmesan cheese. Serve.