Zesty Chicken Broccoli Ziti Recipes

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CHICKEN BROCCOLI ZITI



Chicken Broccoli Ziti image

This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn't skimp on flavor.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 17

3 tablespoons butter (divided)
1 tablespoon olive oil
1 pound boneless (skinless chicken breasts, cut into ½-inch strips)
½ teaspoon kosher salt (divided)
1/4 teaspoon black pepper (divided)
1 small yellow onion (chopped)
3 cloves garlic (minced (about 1 tablespoon))
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes (optional; or reduce to 1/8 teaspoon if sensitive to spice)
1 14-ounce can low-sodium chicken broth
1 1/2 cups nonfat milk (plus additional as needed)
6 ounces dry whole wheat ziti pasta or similar pasta (such as penne, rigatoni, or fusilli (about 2 1/4 cups))
1 medium head broccoli (cut into florets (about 3 cups))
1 14 ounce can artichoke hearts in water (drained, cut into quarters, and patted dry)
2 tablespoons freshly squeezed lemon juice (for even more lemon flavor, add the zest also)
1/4 cup grated Parmesan cheese (plus additional for serving)
2 tablespoons chopped fresh parsley (plus additional for serving)

Steps:

  • Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
  • Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
  • Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
  • Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 514 kcal, Carbohydrate 31 g, Protein 37 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 1067 mg, Fiber 7 g, Sugar 9 g

ZITI CHICKEN AND BROCCOLI



Ziti Chicken and Broccoli image

'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!

Provided by Lisa Romanello

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h30m

Yield 8

Number Of Ingredients 12

1 pound dry ziti pasta
3 cloves garlic, chopped
2 tablespoons butter
1 pint heavy cream
1 (10.75 ounce) can chicken broth
1 cube chicken bouillon
¼ cup grated Parmesan cheese
salt and pepper to taste
3 tablespoons cornstarch
2 large heads broccoli, steamed
1 (14 ounce) can artichoke hearts in water
6 breaded and fried skinless, boneless chicken breast halves, chopped

Steps:

  • In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
  • In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
  • Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

Nutrition Facts : Calories 819.6 calories, Carbohydrate 69.3 g, Cholesterol 180.7 mg, Fat 41.6 g, Fiber 6.9 g, Protein 42.3 g, SaturatedFat 20.1 g, Sodium 1076.9 mg, Sugar 2.5 g

CHICKEN BROCCOLI ZITI BAKE



Chicken Broccoli Ziti Bake image

Make and share this Chicken Broccoli Ziti Bake recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

4 slices hearty white bread, torn into pieces
8 garlic cloves, minced
2 1/2 cups grated asiago cheese
5 tablespoons unsalted butter, with 2 tablespoons melted
salt and pepper
1 lb ziti pasta
1 onion, chopped fine
1/4 teaspoon red pepper flakes
1/4 cup all-purpose flour
1/2 cup white wine
3 cups whole milk
2 cups low sodium chicken broth
4 boneless skinless chicken breasts (about 1 1/2 pounds)
12 ounces broccoli florets, cut into 1-inch pieces

Steps:

  • Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago, and melted butter in food processor until coarsely ground. Set aside.
  • Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. Drain in colander and rinse under cold water until cool.
  • Melt remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted.
  • Microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained ziti into pot and season with salt and pepper. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. (Casserole can be assembled, minus bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.

Nutrition Facts : Calories 487.7, Fat 12.8, SaturatedFat 6.8, Cholesterol 62.5, Sodium 196.3, Carbohydrate 62, Fiber 2.5, Sugar 7.2, Protein 28.4

ZESTY CHICKEN, BROCCOLI & ZITI



Zesty Chicken, Broccoli & Ziti image

This zesty version of a childhood favorite is sure to please even the adults. Very tasty but without being too spicy for the kids. NOTE: Depending on the cajun seasoning you use, you may need to cut back on the amount in order to adjust the spice level. Some cajun seasonings are FAR stronger than others, and the one I had used was relatively mild.

Provided by C. Taylor

Categories     One Dish Meal

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breasts (cut into bite size strips)
1 lb ziti pasta
1 lb broccoli floret
1 tablespoon minced garlic
3 tablespoons olive oil
3 tablespoons cajun seasoning
salt and pepper
4 tablespoons butter
2 tablespoons flour
2 cups milk
1/3 cup lemon juice
1 cup shredded Mexican blend cheese
2 tablespoons cajun seasoning
salt and pepper

Steps:

  • Boil the pasta according to directions and when you only have about 6 minutes left, add the broccoli to the pasta and boil the remaining 6 minute and drain.
  • Meanwhile, in a nonstick pan, heat the olive oil and then add the garlic, the chicken, and the spices. Cook until the chicken has cooked through and has browned. Add this to the pasta once it has been drained.
  • In the same nonstick pan, over medium heat, melt the butter and then add the flour, mixing well to create a roux. Cook the flour for several minutes.
  • Slowly whisk in the milk trying to avoid making any lumps, and increase the temperature to med. high.Continue to stir until the sauce starts to thicken. Add in the lemon juice, cheese and the seasonings, mixing well. Continue to cook until cheese has melted and the sauce has thickened.
  • Pour sauce over chicken and ziti mixture, and gently mix well. Serve.

Nutrition Facts : Calories 845.5, Fat 32.2, SaturatedFat 15, Cholesterol 144.8, Sodium 530.1, Carbohydrate 83, Fiber 3.1, Sugar 3.3, Protein 55.5

CHICKEN BROCCOLI AND ZITI



Chicken Broccoli and Ziti image

Make and share this Chicken Broccoli and Ziti recipe from Food.com.

Provided by Kimmy 0

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 whole boneless chicken breasts (sliced into 1/4 inch strips)
2 heads fresh broccoli florets (chopped bite size)
8 ounces real butter or 8 ounces olive oil, maybe substituted
2 -3 tablespoons minced garlic, to taste
1 (13 ounce) bottle white wine
16 ounces heavy cream
1 (16 ounce) package shredded parmesan cheese
8 ounces grated parmesan cheese
salt and pepper, to taste

Steps:

  • In a large skillet melt butter over high heat.
  • In the mean while blanch your broccoli and cook ziti according to directions and set aside (don not rinse ziti).
  • Add chicken pieces to skillet and saute approximately 4 minutes.
  • Toss in minced garlic and sautéed 2 more minutes.
  • Add white cooking wine and reduce by half.
  • Now add your heavy cream and bring to a boil cooking for approximately 3 minutes You will notice the mixture beginning to thicken.
  • Add entire package of shredded parmesan cheese.
  • Stir thoroughly.
  • Add your salt and pepper and taste.
  • Now add your grated parmesan little by little until mixture is a creamy consistency (you may need more than specified).
  • Add broccoli and ziti to mixture and toss.

Nutrition Facts : Calories 1279.8, Fat 101.7, SaturatedFat 60.1, Cholesterol 352.4, Sodium 2049.3, Carbohydrate 10.1, Fiber 0.1, Sugar 2, Protein 66

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

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!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

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  • Bring a large pot of salted water to a boil. Add ziti and cook al dente. In the last 3 minutes, add broccoli and boil for 2-3 minutes. Strain and set aside.
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