Broccoli Fusilli Alfredo Recipes

BROCCOLI FUSILLI ALFREDO

Steps:

• Mix Alfredo sauce, broccoli and mustard in medium saucepan; cook on medium heat until heated through, stirring frequently.
• Pour over hot pasta; toss to coat.

BROCCOLI ALFREDO

Steps:

• Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
• Drain in a colander, RESERVING 1 cup of the WATER; set aside.
• Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
• Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.

CREAMY FUSILLI WITH CHICKEN AND BROCCOLI FROM STEFANO FAITA

Steps:

• Bring a large pot of water to a boil. Generously salt water. Add pasta and cook for 6 minutes. Add broccoli florets and continue to cook until pasta is al dente and broccoli is tender. Drain, reserving some of the pasta water. Meanwhile, add olive oil to large skillet over medium heat. When oil is hot, add pancetta (or bacon) and cook until golden, about 2 minutes. Increase heat to medium-high. Add butter, chicken, garlic, sage, and salt and pepper. Cook, stirring occasionally, until chicken is browned, about 3 to 4 minutes. Add the wine, cream, and sundried tomatoes. Stir to remove any brown bits in the bottom of the pan. Bring sauce to a boil and cook until chicken is cooked through and sauce thickens slightly, about 5 minutes. Add drained pasta and broccoli. Toss to combine, adding a few tablespoons of pasta water if needed to loosen the sauce. Add parmesan cheese and parsley. Toss. Serve sprinkled with a bit of cheese, if you like. This recipe is courtesy of Tablée des chefs.

FUSILLI WITH GARLICKY BROCCOLI

Steps:

• Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
• Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
• Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
• Meanwhile, combine all sauce ingredients in a small bowl.
• Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake 35 minutes or until bubbly and cheese lightly browned.

CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI

Steps:

• Bring a large pot of salted water to boil. Cook pasta until.
• al dente, 8 to 10 minutes.
• Heat olive oil in a large non−stick frying pan over high heat.
• Add salt and garlic; when the garlic just begins to brown, add.
• thyme and sun−dried tomatoes. Toss and add broccoli.
• When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
• Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
• Serve in warm bowls with a fresh dusting of parmesan cheese.

CHICKEN ALFREDO BAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13 baking dish with nonstick cooking spray.
• Add the butter to a large nonstick saucepan, over medium-low heat; whisk until butter has melted. Add in garlic and cook until fragrant, about 30 seconds.
• Slowly whisk in the chicken broth and half-n-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
• Add in the pasta and bring to a boil. (It will look like a ton of liquid with little pasta, but don't worry, the pasta will absorb a lot of it as it simmers.)
• Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
• Turn off the heat and stir in the chicken, broccoli, and 1 cup parmesan cheese until combined and well coated.
• Pour half of the pasta mixture into the prepared baking dish.
• Sprinkle evenly with 1 cup mozzarella cheese.
• Layer the remaining half of the pasta evenly on top.
• Sprinkle evenly with the remaining 1 cup of mozzarella and 1 cup Parmesan.
• Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
• Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn't burn.)
• Sprinkle with fresh chopped parsley, serve, and enjoy!
• NOTE: Avoid pre-grated packaged Parmesan since it won't melt properly and the dish will be overly salty.
• NOTE: for questions about pasta variations, cooking it separately, and tips for success, please refer to the full article.

CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE

Steps:

• Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta. Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saute until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce. Serves 6. Bon Appetit October 1994