Herbedchickenandbroccoli Recipes

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GARLIC HERB CHICKEN CON BROCCOLI

Steps:

• Cook Pasta according to package directions until just tender, drain.
• Steam and/or boil Broccoli until tender but not too soft. (I like to be a rebel and add the broccoli directly to the pasta water when the pasta has 6-7 minutes left to cook to save myself a dirty dish, it turns out perfect!)
• While the pasta and broccoli are cooking mix flour, salt, garlic powder, italian seasoning, and red pepper flakes in a shallow bowl. Butterfly and tenderize chicken and dredge in flour mixture. Set Aside.
• Heat 2 Tbsp olive oil in a large skillet over medium high heat. When the oil is very hot, add two pieces of chicken to pan. Cook undisturbed for 3-4 minutes before turning to the other side. Flip to the other side and cook another 2-3 minutes then lower the heat to medium and continue cooking until it reaches 165 degrees. Repeat with remaining two pieces of chicken adding more oil if necessary.
• In a separate skillet, melt butter over medium heat. Add garlic and saute until fragrant. Mix half and half with bouillon and cornstarch and quickly whisk it into the pan. Continue to cook over medium heat until the mixture starts to bubble and thicken. Remove from heat and salt to taste. Add pasta and broccoli. Taste and adjust seasonings if necessary and serve with a chicken breast on top and garnish with freshly grated Parmesan cheese.

HERBED CHICKEN AND BROCCOLI QUICHE

Steps:

• Heat oven to 400°F Place pie crust in 9-inch glass pie plate as directed on box. Bake 8 - 10 minutes or until light golden brown.
• Sprinkle chicken and broccoli in parially baked crust.
• In medium bowl, beat eggs, half-and-half and salt with whisk until well blended. Pour into crust.
• Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes.
• Reduce heat to 300°F Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Remove foil; let stand 15 minutes before serving.

CREAMY BROCCOLI CHICKEN AND HERB

Steps:

• HEAT oil in skillet.
• Add chicken and cook until browned.
• ADD soup, water, cheese, garlic and broccoli.
• Heat to a boil.
• Cover and cook over low heat 5 minute or until done.
• Serve with pasta.