Fusilli With Broccoli And Chicken Recipes

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CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA



Chicken and Broccoli Rabe With Fusilli Pasta image

This recipe was printed in Boston Globe's 'Ask the Chef' column this week. The recipe originates from Rino's Place in East Boston. It's pretty tasty (even my 9 year old devoured it) and gave me an excuse to try a new veggie -- broccoli rabe. I'm posting the recipe the way I made it tonight, but if you want to try the Rino's Place, full calorie version, use 5/8 C of oil instead of 1/3 C and add 4 tablespoons of butter at the same time as the wine. I made this with whole wheat fusilli -- its a bit heavier and a little nuttier tasting than regular fusilli, and offers your family a serving of whole grains. I think this dish would go well as a dish to pass or as a dish to serve for company.

Provided by Lowfat Linda

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces fusilli (or gemelli)
2 bunches broccoli rabe, de-stemmed
1/2 cup flour
3 lbs boneless skinless chicken breasts, cut into bite-size pieces
1/3 cup extra virgin olive oil
3 garlic cloves, chopped
1/2 cup white wine
1/2 cup chicken broth
1/4 cup parmigiano-reggiano cheese, grated
salt and pepper

Steps:

  • Cook pasta according to package directions in a large pot of boiling, salted water.
  • Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
  • Return water to the heat and bring to a boil.
  • Blanch broccoli rabe for two minutes, then strain and set aside.
  • Dredge chicken in flour, shake off excess.
  • Heat oil over medium high heat in a large saute pan and cook chicken for 1 to 2 minutes on each side or until golden brown.
  • Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
  • Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
  • Add cooked pasta, stir to combine and remove from heat.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 711.1, Fat 17.1, SaturatedFat 3.2, Cholesterol 134.1, Sodium 273.2, Carbohydrate 65.9, Fiber 2.7, Sugar 1.6, Protein 65.2

CHICKEN, BROCCOLI AND FUSILLI PASTA



Chicken, Broccoli and Fusilli Pasta image

I found this recipe some years ago and it is one of my favorites. It is a dish that the whole family will love and it is healthy and quick after a long day.

Provided by BakingGuru

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups broccoli florets
3/4 lb fusilli
1/4 cup olive oil
2 garlic cloves
3 large boneless skinless chicken breasts
1 cup white wine
16 ounces low sodium chicken broth
1 cup whipping cream
1/2 cup grated parmesan cheese

Steps:

  • Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minute Using a slotted spoon remove broccoli to a large bowl. Add fusilli to same pot and cook pasta al dente (almost done). Drain pasta.
  • Meanwhile, heat oil in a heavy large skillet over high heat. Crush garlic and add to oil, slice chicken to 1/2 inch strips and add to oil. Be careful not to let the garlic brown or burn. Cook chicken about 5 minutes.
  • Using slotted spoon, transfer chicken to a bowl with broccoli. Add wine, chicken broth and cream to the skillet and boil until sauce thickens slightly, about 8 minute Add pasta, broccoli, chicken, and parmesan and toss until mixture is heated through and coated evenly with sauce.

Nutrition Facts : Calories 591.4, Fat 28.3, SaturatedFat 12.3, Cholesterol 95.9, Sodium 224.7, Carbohydrate 49.4, Fiber 1.9, Sugar 1.6, Protein 28.4

FUSILLI & BROCCOLI



Fusilli & Broccoli image

Found this in a magazine.Cut out most of the oil it called for as it really didn't need that much. Great main entree. Or a great side dish with chicken or seafood.

Provided by Katha

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

16 ounces fusilli (I like the long kind broken in half)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 cup low-sodium low-fat chicken broth
1 head fresh broccoli, cut in flowerets
grated cheese

Steps:

  • Prepare pasta according to package directions.
  • In a medium skillet, saute garlic& red pepper in oil about 5 mimutes, until garlic is lightly browned.
  • add broth keep warm.
  • Add broccoli to pasta water the last 2-3 minutes.
  • Drain pasta& broccoli.
  • Return to pot.
  • Pour garlic mixture over pasta.
  • Toss to coat well.
  • Place in serving bowls.
  • Dust with cheese if desired.
  • Serve 8.

Nutrition Facts : Calories 235.5, Fat 2.6, SaturatedFat 0.4, Sodium 12.3, Carbohydrate 44.5, Fiber 2.6, Sugar 1.4, Protein 8

CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE



Chicken, Broccoli and Fusilli in Garlic Cream Sauce image

Provided by Nicholas Puniello

Categories     Milk/Cream     Chicken     Garlic     Pasta     Sauté     Kid-Friendly     High Fiber     Broccoli     Bon Appétit     Boston     Massachusetts     Small Plates

Yield Serves 6

Number Of Ingredients 9

5 cups broccoli florets (from about 1 large bunch)
3/4 pound fusilli or other corkscrew pasta
1/4 cup olive oil
3 tablespoons chopped garlic (about 8 cloves)
3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
1 cup dry white wine
1 cup canned low-salt chicken broth
1 cup whipping cream
1/2 cup grated Parmesan cheese

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 saut$amp;eacute; 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.

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI



Chicken, Broccoli, and Cherry Tomato Fusilli image

For a one-dish weekday meal, serve our fusilli with chicken, broccoli and cherry tomatoes. It has half the fat of spaghetti and meatballs, plus it combines a healthy dose of vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breast halves (each about 8 ounces)
3 cups chicken broth, homemade or low-sodium canned
1 tablespoon kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
3 slightly heaping cups small broccoli florets (about 7 ounces)
12 ounces spinach fusilli pasta (about 3/4 of a pound box)
3 tablespoons extra-virgin olive oil
1/4 teaspoon chile flakes
1 cup cherry or grape tomatoes, halved
2 tablespoons unsalted butter, diced
1/2 cup grated Pecorino Romano, plus more to pass
Freshly ground black pepper

Steps:

  • In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
  • While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
  • Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

Nutrition Facts : Calories 675 calorie, Fat 24 grams, SaturatedFat 8.5 grams, Carbohydrate 65 grams

FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI



Fusilli Chicken With Oven-Roasted Tomatoes and Broccoli image

From "Best-Ever Pasta" Cookbook. This one-dish meal is delicious, combining oven-roasted tomatoes, broccoli, onions, garlic, chicken and lemon. With flavors like that, who can resist?

Provided by Tee Lee

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs plum tomatoes, quartered
6 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces broccoli florets
1 small onion, sliced
1 teaspoon dried thyme
1 lb boneless skinless chicken breast, cubed
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
1 lb fusilli (or other small pasta)
salt and pepper

Steps:

  • Preheat oven to 400°F.
  • Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
  • Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR).
  • Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
  • Drain and set aside.
  • Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
  • Add the onion, thyme, chicken and season with salt.
  • Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
  • Add the garlic and cook for 1 minute more, stirring frequently.
  • Remove from the heat, stir in lemon juice and season with pepper.
  • Set aside and keep warm.
  • Cook the fusilli accoring to the directions on the package.
  • Drain and place in a large bowl.
  • Toss the pasta with the remaining oil.
  • Stir the broccoli and chicken mixture into the pasta.
  • Add the tomatoes and stir gently to blend.
  • Serve immediately.

Nutrition Facts : Calories 801.8, Fat 25.7, SaturatedFat 3.9, Cholesterol 72.6, Sodium 464.8, Carbohydrate 99.9, Fiber 6.3, Sugar 8.5, Protein 43.7

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