Creamy Chickenbrocollipepper And Farfelle Noodles Recipes

CREAMY CHICKEN/BROCOLLI/PEPPER AND FARFELLE NOODLES

Steps:

• Chop the chicken into bite size pieces and season lightly with salt and pepper. You may also sprinkle on season salt or garlic powder to your own personal taste, I use them on everything, You may use any skinless/boneless cut, or even left over from yesterday.
• Saute the chicken until lightly brown. Just warm precooked chicken slightly before adding in the onion and garlic in the next step.
• Add the onion and garlic and continue to cook until the onion is soft and translucent.
• In a microwave/oven/serving dish, heat the cream cheese dip until it is soft.
• Add the chicken broth to it, and stir until smooth.
• Now add the chicken and onion mixture to it and put it into a 350F oven,.
• Start the water for the pasta.
• While this is coming to temperature, chop the red pepper and brocolli.
• Let the pasta cook for about 5 minutes, then add the vegetables to the chicken mixture in the oven. You could add the vegies when you put the pasta in, but we like ours crispy. At this point you should cover the chicken.
• Continue cooking all until the pasta is el dente and the vegetables are tender crisp.
• Drain the pasta, and either add it to the chicken mixture, or toss with a bit of olive oill and the parmesan cheese, and then serve the chicken and veg over top.
• NOTE: You may substitute 1 250 gm package of plain cream cheese for one of the dips if you don't care for the added herb and garlic flavor.

CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
• Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
• Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

CREAMY CHICKEN AND FARFALLE WITH BROCCOLI

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.

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.

BROCCOLI & CHICKEN FARFALLE

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.