SKILLET ZITI WITH CHICKEN AND BROCCOLI
Here's an elegant entree you'll be proud to serve. It looks like you spent hours, but it's so simple. I like to add a splash of lemon for a refreshing finishing touch. -Tammy Diekemper, Marine, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking., Return chicken to skillet; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 528 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 975mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 7g fiber), Protein 43g protein.
ZITI CHICKEN AND BROCCOLI
'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!
Provided by Lisa Romanello
Categories Main Dish Recipes Pasta Chicken
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
- In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
- Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!
Nutrition Facts : Calories 819.6 calories, Carbohydrate 69.3 g, Cholesterol 180.7 mg, Fat 41.6 g, Fiber 6.9 g, Protein 42.3 g, SaturatedFat 20.1 g, Sodium 1076.9 mg, Sugar 2.5 g
ZITI WITH CHICKEN AND BROCCOLI
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
- Cut the broccoli into florets, peel the stems and cut them into thin slices.
- Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
- Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
- Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
- Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 31 grams, Fiber 9 grams, Protein 46 grams, SaturatedFat 14 grams, Sodium 1237 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN BROCCOLI AND ZITI ALFREDO
I used to just throw this together for a family dinner, always a favorite. When I started cooking for a living I had to make sure it was consistent so I came up with this. This is the quantity I have used when catering as it makes approximately one half pan. My daughter has been a server in a few restaurants and when we worked...
Provided by gary bannon
Categories Chicken
Time 40m
Number Of Ingredients 8
Steps:
- 1. cook ziti in plenty of salted boiling water until just short of al dente
- 2. Heat olive oil in large sauté pan.
- 3. Sauté chicken in olive oil until tender but not quite done.
- 4. Add shallot and sauté until translucent.
- 5. Add garlic and continue cooking until it is fragrant being careful not to burn.
- 6. Make sure chicken is cooked thru and deglaze pan with about 3/4 of the stock scraping up any bits from the bottom of the pan and let reduce for a moment or two.
- 7. Stir in half and half and bring to a simmer.
- 8. Stir in parmesan cheese and continue stirring. The mixture should start to thicken.
- 9. Add ziti to the pan and stir to coat with the sauce. The starch in the pasta will continue to thicken the sauce. If it's too thick add remaining chicken stock. Taste for seasoning, I usually add a little salt and pepper at this point
- 10. Fold in the broccoli
- 11. When it is hot and thick enough garnish with some fresh chopped parsley and additional parmesan. Serve with crusty bread and enjoy!
ZESTY CHICKEN, BROCCOLI & ZITI
This zesty version of a childhood favorite is sure to please even the adults. Very tasty but without being too spicy for the kids. NOTE: Depending on the cajun seasoning you use, you may need to cut back on the amount in order to adjust the spice level. Some cajun seasonings are FAR stronger than others, and the one I had used was relatively mild.
Provided by C. Taylor
Categories One Dish Meal
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the pasta according to directions and when you only have about 6 minutes left, add the broccoli to the pasta and boil the remaining 6 minute and drain.
- Meanwhile, in a nonstick pan, heat the olive oil and then add the garlic, the chicken, and the spices. Cook until the chicken has cooked through and has browned. Add this to the pasta once it has been drained.
- In the same nonstick pan, over medium heat, melt the butter and then add the flour, mixing well to create a roux. Cook the flour for several minutes.
- Slowly whisk in the milk trying to avoid making any lumps, and increase the temperature to med. high.Continue to stir until the sauce starts to thicken. Add in the lemon juice, cheese and the seasonings, mixing well. Continue to cook until cheese has melted and the sauce has thickened.
- Pour sauce over chicken and ziti mixture, and gently mix well. Serve.
Nutrition Facts : Calories 845.5, Fat 32.2, SaturatedFat 15, Cholesterol 144.8, Sodium 530.1, Carbohydrate 83, Fiber 3.1, Sugar 3.3, Protein 55.5
CHICKEN BROCCOLI ZITI BAKE
Make and share this Chicken Broccoli Ziti Bake recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago, and melted butter in food processor until coarsely ground. Set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. Drain in colander and rinse under cold water until cool.
- Melt remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted.
- Microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained ziti into pot and season with salt and pepper. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. (Casserole can be assembled, minus bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.
Nutrition Facts : Calories 487.7, Fat 12.8, SaturatedFat 6.8, Cholesterol 62.5, Sodium 196.3, Carbohydrate 62, Fiber 2.5, Sugar 7.2, Protein 28.4
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