Best Ziti Chicken And Broccoli Recipes

SKILLET ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking., Return chicken to skillet; heat through. Sprinkle with cheese.

ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
• Cut the broccoli into florets, peel the stems and cut them into thin slices.
• Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
• Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
• Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.

CHICKEN BROCCOLI AND ZITI ALFREDO

Steps:

• 1. cook ziti in plenty of salted boiling water until just short of al dente
• 2. Heat olive oil in large sauté pan.
• 3. Sauté chicken in olive oil until tender but not quite done.
• 4. Add shallot and sauté until translucent.
• 5. Add garlic and continue cooking until it is fragrant being careful not to burn.
• 6. Make sure chicken is cooked thru and deglaze pan with about 3/4 of the stock scraping up any bits from the bottom of the pan and let reduce for a moment or two.
• 7. Stir in half and half and bring to a simmer.
• 8. Stir in parmesan cheese and continue stirring. The mixture should start to thicken.
• 9. Add ziti to the pan and stir to coat with the sauce. The starch in the pasta will continue to thicken the sauce. If it's too thick add remaining chicken stock. Taste for seasoning, I usually add a little salt and pepper at this point
• 10. Fold in the broccoli
• 11. When it is hot and thick enough garnish with some fresh chopped parsley and additional parmesan. Serve with crusty bread and enjoy!

ASIAN STYLE CHICKEN, BROCCOLI AND ZITI

Steps:

• Marinate bite sized pieces of chicken for an hour or more (the longer the better) in marinade of olive oil, Tamari(Soy Sauce), crushed garlic cloves & crushed black pepper, to taste.
• Cook Ziti as per package directions.
• Steam broccoli.
• When you're ready to begin, put chicken and marinade in a large pan (I use my wok).
• Add the stick of butter or margarine and cook until chicken is done.
• Add steamed broccoli, cooked ziti and 1 cup Romano or Parmesan.
• Heat through & serve.

CHICKEN BROCCOLI AND ZITI

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.

CHICKEN (OR NOT) W/ BROCCOLI AND ZITI

Steps:

• Heat 1/4 cup of oil in a large skillet over medium heat. Sauté the chicken with the garlic, salt, and pepper until lightly browned.
• Add the broccoli flowerets. Toss with the chicken. Cook and stir for 1 minute.
• Add milk and ONLY 1/4 of the grated Parmesan cheese. Using high heat, quickly toss all ingredients until a nice milky sauce has formed (1-2 min.).
• Cook ziti according to package directions. Drain, but do not rinse and reserve 1/4 cup of pasta water.
• Toss the ziti with the butter. Add ziti to the chicken and broccoli and toss gently. Add the reserve pasta water as needed and toss again. Sprinkle with remaining grated Parmesan cheese, and red flakes. Serve.

SKILLET CHICKEN, BROCCOLI, ZITI, AND ASIAGO CHEESE

Steps:

• Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Add the chicken pieces in a single layer and cook for 1 minute without stirring.
• Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
• Transfer the chicken to a clean bowl and set aside.
• Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
• Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes.
• Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
• Add the ziti, 2 cups of the water, and the broth.
• Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
• Add the broccoli and the remaining 3/4 cup water.
• Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
• Uncover and return the heat to high.
• Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
• Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.
• Serve.

ZITI, CHICKEN AND BROCCOLI

Steps:

• Heat olive oil in large heavy bottom skillet. Add chicken cook over medium heat until browned on both sides. Add broccolli cook for about 3 minutes and add lemon slices saute for 2 minutes. Add garlic cook until fragrant (about 30 seconds).
• Add chicken broth and cream and cook until boils. Lower heat and reduce to thicken a little bit. Off heat and add cooked rigatoni. Done.

CAPONE'S CHICKEN, BROCCOLI AND ZITI

Steps:

• If using fresh broccoli, blanch it first in boiling, salted water for 1 minute. Drain and let cool before using. Thaw frozen broccoli before using.
• In a saute pan over medium high heat, melt the butter. Add the chicken and saute, turning, until it browns on all sides. Add the garlic, broccoli and chicken stock. Let simmer 8-10 minutes. Add the pasta and toss.

ZITI CHICKEN AND BROCCOLI

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!

CHICKEN (OR NOT) W/ BROCCOLI AND ZITI

Steps:

• 1. Heat 1/4 cup of oil in a large skillet over medium heat. Sauté the chicken with the garlic, salt, and pepper until lightly browned. Add the broccoli flowerets. Toss with the chicken. Cook and stir for 1 minute. Add milk and ONLY 1/4 of the grated Parmesan cheese. Using high heat, quickly toss all ingredients until a nice milky sauce has formed (1-2 min.).
• 2. Cook ziti according to package directions. Drain, but do not rinse and reserve 1/4 cup of pasta water. Toss the ziti with the butter. Add ziti to the chicken and broccoli and toss gently. Add the reserve pasta water as needed and toss again. Sprinkle with remaining grated Parmesan cheese, and red flakes. Serve.
• 3. NOTE: You can make this dish without the chicken, Just add a little of a vegetable stock when sautéing the garlic and broccoli.

SKILLET ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
• Add 1 more tablespoon of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
• Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
• Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
• Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
• Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.

SKILLET ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl. Add 1 more tablespoon of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes. Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes. Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer. Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.

ZITI, BROCCOLI, AND CHICKEN

Steps:

• Marinate cut up chicken in dressing. Let sit for at least two hours in the refrigerator.
• When ready to prepare, heat oil on medium-low heat until hot. Remove from heat and add garlic. Add butter and salt to oil and set aside.
• In a large sauce pan, boil water for pasta. In a skillet, pour chicken, including any remaining dressing, and cook about 10 minutes.
• When water boils, add pasta. Cook according to the package directions, minus 5 minutes. When the pasta is cooked within 5 minutes, add the broccoli to the same pan to blanch.
• Drain pasta/broccoli together. Mix in large bowl with chicken and toss with the oil/garlic/butter mixture. Serve with parmesan cheese.

CHICKEN, BROCCOLI AND ZITI

Steps:

• 1. Cook ziti according to directions. During last 5 minutes of cooking add broccoli florets until just tender. Drain pasta and broccoli. 2. In a large saute pan or Dutch oven, heat the olive oil. Add the chicken pieces and saute until brown on all sides. Add the garlic and saute lightly. Remove chicken/garlic from pan. 3. Add the white wine and chicken stock to pan. Bring to a simmer. 4. In a separate small saucepan, melt the butter. Add the flour and mix until a sandy consistency. (This is a roux.) Add this flour mixture to the chicken stock/wine liquid. Stir well to avoid lumps. Add the heavy cream and grated cheese. Remove from heat. 5. Gently fold in pasta and broccoli to sauce. Season to taste with salt and pepper. Serve with extra grated cheese.