Best Lemon Chicken Rigatoni With Broccoli Recipes

Lemon Chicken with Broccoli image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 11

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1/4 cup crushed butter-flavor crackers
1 teaspoon grated lemon peel
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
2 cloves garlic, finely chopped
2 cups frozen broccoli flowerets or broccoli cuts (from 1-pound bag), thawed and drained
1 cup chicken broth
1/2 cup fat-free (skim) milk
2 tablespoons lemon juice
1/8 teaspoon pepper
1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup

Steps:

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
While pasta is cooking, mix crushed crackers and lemon peel in small bowl; set aside. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and garlic in skillet 2 to 3 minutes, stirring frequently, until chicken is brown. Remove skillet from heat; stir in pasta and remaining ingredients. Spoon chicken mixture into baking dish. Sprinkle with crumb mixture.
Cover and bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Nutrition Facts : Calories 275, Carbohydrate 29 g, Cholesterol 50 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg

Bertucci's Rigatoni with Chicken and Broccoli Recipe - (3.7/5) image

Provided by á-46826

Number Of Ingredients 8

2 tbsps. olive oil
4 ounces chicken cut into strips
1 c broccoli florets
1 slice of lemon
1/4 tsp. crushed garlic
1/4 c chicken broth
3/4 c heavy cream
2 c rigatoni,cooked to desired doneness

Steps:

Heat the olive oil in a frying pan. Add the chicken strips to the oil. Cook over a medium flame until chicken is lightly browned. Add the broccoli florets and lemon slice. Cook and stir for one minute. Add the garlic and cook for 10 seconds. Add the chicken broth and heavy cream and cook until it begins to boil. Remove from the heat. When ready to serve add the cooked rigatoni and cook until sauce reduces by half. Salt and pepper to taste.

Chicken and Broccoli Rigatoni Recipe - (4.5/5) image

Provided by Heather_D

Number Of Ingredients 8

3 cups Rigatoni Pasta OR Pasta of your choice (I use Penne Pasta)
4 Boneless, Skinless Chicken Breasts, cut into chunks
2 - 3 heads of Broccoli, cut into florets
1 cup Cherub Tomatoes, sliced in half
2 tsp minced garlic
Freshly ground black pepper
Parmesan Cheese
Olive Oil

Steps:

In a large skillet, saute the garlic and tomatoes in olive oil. In a large pot, cook the pasta according to the package directions; Drain. Season the chicken pieces with black pepper and add to the skillet. Cook the chicken over MEDIUM heat on both sides until it is no longer pink in the center. Meanwhile, lay the broccoli florets on a baking sheet and drizzle with olive oil, salt, and pepper. Bake the broccoli at 400 degrees Fahrenheit for 15 minutes. Remove the broccoli and sprinkle with Parmesan Cheese. Continue baking for an additional 5 minutes. Add the roasted broccoli and the drained pasta to the skillet. *Drizzle a little olive oil over the pasta to ensure that it doesn't dry out and stick together.* Toss the ingredients in the skillet together with a dusting of Parmesan Cheese and serve hot with garlic bread.