Broccoli And Lemon Pepper Chicken Alfredo With Bow Tie Pasta Recipes

BROCCOLI AND BOW TIES

Steps:

• 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.
• Meanwhile, 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 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
• To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

CHICKEN AND BOW TIE PASTA

Steps:

• Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY

Steps:

• Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
• Cook pasta for 8 minutes, or until slightly underdone.
• Add broccoli to pasta and simmer for 4 minutes with the lid on.
• Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
• Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
• Once the chicken is cooked through, remove it from the pot and set aside.
• Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
• Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
• Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
• Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
• Top with Parmesan cheese or red chili flakes.
• Enjoy!

BOW TIE ALFREDO WITH CHICKEN AND BROCCOLI

Steps:

• Bring large pot of water to boil.
• In a large grill pan, heat oil. Add chicken pieces and grill until completely cooked.
• While chicken is cooking, add bowties to boiling water and cook until al dente.
• Steam broccoli in a vegetable steamer until soften but still firm. Chop broccoli into a bite size pieces.
• While pasta and broccoli are cooking, in a large saucepan, bring cream and butter to a boil over high heat.
• Reduce heat to low and simmer for one minute.
• Add half of the parmesan cheese and whisk over low heat for about 1 minute, until smooth.
• Remove from heat and add nutmeg, salt and pepper.
• Drain pasta and place into a warmed, large bowl.
• Pour on the sauce and sprinkle the remaining parmesan cheese.
• Toss in broccoli and chicken pieces.
• Serve immediately.

LEMON CHICKEN WITH BROCCOLI & BOW TIES

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.

BROCCOLI AND LEMON PEPPER CHICKEN ALFREDO WITH BOW TIE PASTA

Steps:

• Boil pasta to desired firmness and drain.
• While the pasta boils, fry chicken with oil, lemon juice and lemon pepper until thoroughly cooked. (Flavor will be very strong.) Seat aside.
• In a medium saucepan, cover the bottom of the pan with water and bring to a boil.
• Add broccoli, cover and boil 5 minutes, drain well. Set aside.
• In a medium saucepan, melt butter over medium heat.
• Stir in flour until smooth.
• Slowly stir in milk until smooth and hot.
• Reduce heat and add cheese.
• When mixture is smooth, add salt, paprika and mustard.
• Mix pasta, broccoli and cheese sauce in a large pot, then add chicken.
• Serve immediately, or refrigerate and serve cold.