Best Bow Tie Alfredo With Chicken And Broccoli Recipes

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY

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!

BOWTIE CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions. Drain and set aside. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

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.

CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
• Heat butter in skillet. Cook chicken until browned, stirring often.
• Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN BOW TIE ALFREDO

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted., Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted., Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired.

CREAMY CHICKEN & BROCCOLI BOWTIES

Steps:

• In a large pot of salted boiling water, cook bowties according to package directions until al dente. During the last 2 minutes of cooking, add broccoli and cook until bright green. Drain and return to pot.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken breasts and season with salt and pepper. Cook until golden, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
• Add milk, Parmesan, cream cheese, and garlic to skillet and let melt and thicken, stirring occasionally. Season with salt and pepper.
• Add cooked bowties and broccoli and chicken to skillet and toss until completely combined.
• Garnish with crushed red pepper flakes and serve.

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

LEMON CHICKEN WITH BROCCOLI & BOW TIES

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

BOW TIE PASTA AND BROCCOLI ALFREDO

Steps:

• Preheat oven to 350 degrees.
• Grease 2-quart casserole dish.
• Cook pasta as directed on package.
• Add broccoli during the last 2 to 3 minutes of cooking time; drain.
• In greased casserole dish, combine cooked pasta and broccoli with all remaining ingredients except cheese; mix well. Cover and bake at 350 degrees for 20 minutes.
• Uncover casserole; sprinkle with cheese.
• Bake uncovered for an additional 5 to 10 minutes or until cheese is light golden brown.
• Take out and serve.

CHEESY BOW TIES AND BROCCOLI ALFREDO

Steps:

• Heat oven to 350°F. Grease or spray 2-quart casserole. Cook and drain pasta as directed on package. Cook frozen broccoli as directed on bag.
• In greased casserole, mix all ingredients except basil. Cover.
• Bake about 20 minutes or until hot and bubbly. Sprinkle with basil just before serving.

BOW TIE ALFREDO WITH CHICKEN AND BROCCOLI

Steps:

• Bring large pot of water to boil.
• In a large grill pan, heat oil. Add chicken pieces and grill until completely cooked.
• While chicken is cooking, add bowties to boiling water and cook until al dente.
• Steam broccoli in a vegetable steamer until soften but still firm. Chop broccoli into a bite size pieces.
• While pasta and broccoli are cooking, in a large saucepan, bring cream and butter to a boil over high heat.
• Reduce heat to low and simmer for one minute.
• Add half of the parmesan cheese and whisk over low heat for about 1 minute, until smooth.
• Remove from heat and add nutmeg, salt and pepper.
• Drain pasta and place into a warmed, large bowl.
• Pour on the sauce and sprinkle the remaining parmesan cheese.
• Toss in broccoli and chicken pieces.
• Serve immediately.