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Chicken and Broccoli Farfalle recipe

Chicken and Broccoli Farfalle recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken broccoli

A gorgeously creamy chicken pasta dish. You could also use leftover roast chicken for this recipe.

366 people made this

IngredientsServes: 4

  • 4 skinless chicken breast fillets
  • 340g farfalle pasta
  • 400ml chicken stock
  • 1 broccoli, cut into florets
  • 1 medium red pepper, thinly sliced
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 450g chive or spring onion cream cheese
  • 4 tablespoons freshly grated Parmesan cheese

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then shred.
  2. Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  3. In a large frying pan over medium-high heat, combine chicken stock, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Recently viewed

Reviews & ratingsAverage global rating:(401)

Reviews in English (315)

by Cookeratheart

I have to say that after reading the reviews of this dish, I was really disappointed! It was pretty bland by my stands and I really thought it lacked any good flavor. My husband agreed. Some mistakes I think I made after reading the other reviews:I followed the recipe to the "T". I boiled the chicken - I think I should have cooked it in olive oil and sauteed it a bit more.I boiled the veggies in the chicken broth - BIG MISTAKE - they were mushy and lacked all flavor. I think that those should also be more sauteed in some olive oil or very lightly steamed. Cut the chicken broth out, it adds sodium and really doesn't help with the flavor.The cream cheese mixture was not nearly as thick as I had hoped - I was thinking alfredo sauce and ended up with something more runny than that. You could almost make this with some half and half and onions on your own.Overall, I thought the dish was way too high in fat to be the "treat" I had hoped it would be. Definetly spice it up. Good luck!-06 Nov 2006

by culinarycurious

YUM! However, thanks to the advice of previous reviewers, I altered the original a bit by doing the following: Seasoned chicken breasts in cajun seasoning then sauteed in olive oil and 1 Tbs. minced garlic and 1/2 onion chopped. Then cubed the meat rather than pulling. For the sauce I added the other half of the chopped onion to the broth and broccoli. I also only used one container of the cream cheese as it seemed rich enough at taste after the first, then added 1 cup heavy cream and 2 Tbs. flour as thickener in place. Added cajun seasoning (tsp?) and the tasty browned onion-garlic goodness from the chicken pan to finish off the sauce. Served over penne.Super easy, extremely delicious, and seemingly flexible for variation. A keeper for sure! THANKS for posting!-09 Aug 2007

by JACKANDNICKSMOM

I made this for my family (husband & 2 boys 7 & 3)last night. They loved it. I had to change a few things due to what I had available in my pantry. First, I used Penne pasta which was great. I find that sauce sticks to penne just as good as bowtie and my kids love the little "tubes". Also, I used 2 cups of frozen broccoli instead of the fresh, this turned out fine as well. I personally loved the red bell pepper but no one else here does, so I used just enough for me. I also threw in some fresh sliced mushrooms. I would like to note that next time I will try the "light" version of the cream cheese, just to take off some of the fat and calories. I'll let ya know if this is just as good. This recipe is a keeper! Thanks-10 Apr 2003


Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes w/ Alfredo Sauce

Creamy farfalle with chicken, mushrooms, broccoli, and sun-dried tomatoes is one of my favorite things to cook and eat. This pasta dish is rich, creamy and delicious. The chicken and mushrooms give the dish a satisfying meatiness, while the tart sweetness of the sun-dried tomatoes cut right through the richness of the alfredo sauce. I added the broccoli because, after drenching the dish in butter and cream, I had to add something healthy.


One Skillet Broccoli Parmesan Chicken with Bow Tie Pasta

One of the things I hate about cooking is the massive piles of dishes I accumulate when cooking dinner. This recipe is a one skillet sensation. The entire recipe will only use one pan to save you time in the kitchen.

This is also a healthy and easy weeknight recipe that your whole family can enjoy. You can read more about the benefits of eating broccoli here. You can see what you will will need for this recipe here:


Cut chicken into 1/2 – 1″ pieces. Heat one tablespoon olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Sautee until chicken is no longer pink.

Remove chicken to a bowl. Add remaining oil, red pepper, basil, onion, and garlic to skillet. Cook onion until transparent.

Add chicken broth and 2 cups of water to pan. Bring to a bowl. Add pasta. Cover and reduce heat to low. Cook for about 12 minutes or until pasta is nearly done.


Add in broccoli and remaining 1/2 cup water. Cook covered for another 3-4 minutes or until broccoli and pasta are both tender.

Stir in Parmesan and milk.

Add chicken back and simmer uncovered until sauce thickens.

  • 2 tbsp Olive Oil
  • 1 medium Onion, diced
  • 1½ lb Boneless Skinless Chicken Breasts
  • 1 tbsp minced Garlic
  • ¼ tsp Crushed Red Pepper
  • ½ tsp Basil
  • 8 oz Bow Tie Pasta
  • 10 oz Frozen Broccoli, thawed
  • 1½ cup Chicken Broth
  • 2½ cup Water
  • ⅓ cup Milk
  • ½ cup Grated Parmesan
  • Salt and Pepper to taste
  1. Cut chicken into ½-1" pieces.
  2. Heat 1 tablespoon of olive oil in large skillet over medium.
  3. Add chicken, salt and pepper and sautee until chicken is no longer pink.
  4. Remove chicken to bowl.
  5. Add remaining oil, red pepper, basil, onion and garlic to skillet.
  6. Sautee until onion is transparent.
  7. Add chicken broth and 2 cups of water to pan.
  8. Bring to a boil add pasta.
  9. Reduce heat to low and cover.
  10. Cook for about 12 minutes until pasta is nearly done.
  11. Add in broccoli and remaining ½ cup water and continue cooking covered another 3-4 minutes on low, or until broccoli and pasta are both tender.
  12. Stir in Parmesan and milk.
  13. Add chicken back and simmer uncovered until sauce thickens.


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How to lighten this Farfalle with Chicken and Roasted Garlic recipe:

  • Use half the oil to cook the chicken and only use half the bacon.
  • Use fat free half and half instead of heavy cream and use half the amount.
  • only use Parmesan as a garnish, not mixed in.
  • Cut batons of zucchini to add bulk to the pasta without more calories. If you add two full zucchinis, cut pasta by half.
  • You can roast them or add them to the pan with a small amount of butter and cook them gently through.
  • I don’t make the recipe with peas but you can certainly add them in, even in addition to the zucchini.

Farfalle With Chicken & Roasted Garlic Kopycat Tecipe : Farfalle A La Vodka With Chicken Dude That Cookz

Farfalle With Chicken & Roasted Garlic Kopycat Tecipe

Farfalle with chicken & roasted garlic kopycat tecipe. Chicken, 3 large boneless, skinless chicken breasts, 1 extra virgin olive oil, 1 salt and pepper, 1 herbs de provence, 1 garlic powder, roasted garlic, 2 head garlic, pasta and sauce, 4 oz pancetta, chopped, 1 1/2 cup mushrooms, sliced, 1 cup chopped onion. Add the cubed chicken to the sauce and simmer for 5 minutes until slightly thickened. The cheesecake mill farfalle with weakling and roasted ail is a perfect individual of my rival creamy, cheesy statesman and mushroom food dish and one of the most favourite recipes on the card!. Farfalle with chicken & roasted garlic kopycat tecipe :

Roast for about 20 minutes, or until the broccoli is a little charred on the edges, the garlic is a little brown. Drain the cooked pasta but reserve ½ cup of the pasta water. Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix was super tasty! Each recipe celebrates the flavors of our harvest, and also many recipes feature seasonal fruit and vegetables, like apples, pumpkin and. Farfalle with chicken & roasted garlic kopycat tecipe :

Farfelle With Chicken And Roasted Garlic The Best Copycat Cheesecake Factory Farfalle With Chicken Chicken And Farfalle Pasta In A Roasted Garlic Cream Sauce Sak Cavv from i1.wp.com While cooking a whole anything can feel intimidating. An absolutely incredible recipe for becky higgins' garlic chicken farfalle with a few edits from myself. Add the remaining 3 tablespoons olive oil and steamed broccoli florets. Add in most of the parmesan cheese leaving just a garnishing amount. Add the heavy cream to the pan, bring to a simmer. Remove the mushrooms and onions from the pan to the chicken plate. I bonk i must seem equivalent i exclusive eat out at a few places, but we do truly bed feat to the cheesecake plant.

The best garlic sauce on the planet can be found at zankou's chicken.

Preheat oven up to 195 degrees celsius. Add the heavy cream to the pan, bring to a simmer. Rub it with two tablespoons of olive oil, one teaspoon of kosher salt, and ½ of black pepper. Farfalle with chicken & roasted garlic kopycat tecipe / chicken and farfalle with roasted garlic sauce recipe. Farfalle with chicken & roasted garlic kopycat tecipe : Drain the pasta, reserving 1/2 cup of the cooking liquid. To a cast iron skillet add the olive oil on high heat. Add the roasted garlic paste to the cream sauce along with the reserved pan drippings from the roasted chicken and whisk to incorporate well. Farfalle with chicken & roasted garlic kopycat tecipe. Farfalle with chicken & roasted garlic kopycat tecipe : Place the chicken breast on a pan Drain the cooked pasta but reserve ½ cup of the pasta water.

Preheat oven up to 195 degrees celsius. Add in the heavy cream, roasted garlic, chicken, and vegetables. Chicken farfalle w garlic cream sauce recipe yummly / drain the cooked pasta but reserve ½ cup of the pasta water. 1/4 teaspoon coarse ground black pepper

Marks And Spencer Copycat Spinach Pesto And Pine Nut Pasta Tiffin And Tea from i2.wp.com Add the cubed chicken to the sauce and simmer for 5 minutes until slightly thickened. The cheesecake factory farfalle with chicken and roasted garlic is a perfect copycat of my favorite creamy, cheesy bacon and mushroom pasta dish and one of the most popular recipes on the menu! Farfalle with chicken & roasted garlic kopycat tecipe / chicken and farfalle with roasted garlic sauce recipe. A copy cat recipe of the voila garlic chicken found in the freezer section. Preheat oven up to 195 degrees celsius. Fried macaroni and cheesecrispy crumb coated macaroni and cheese balls. Stir constantly for 2 minutes. One of my preferred methods to invite fall is with this one frying pan fall chicken dinner. Place the chicken breast on a pan 1 head roasted garlic, cloves removed (recipe above) 2 chicken breasts, boneless skinless Roast for about 20 minutes, or until the broccoli is a little charred on the edges, the garlic is a little brown.

Farfalle with chicken & roasted garlic kopycat tecipe :

Cheesecake factory copycat recipe : Each recipe celebrates the flavors of our harvest, as well as several recipes feature seasonal produce, like apples, pumpkin and squash. This recipe can be multiplied by 2, 3, 4. 2 tablespoons extra virgin olive oil Roast for about 20 minutes, or until the broccoli is a little charred on the edges, the garlic is a little brown. Drain the cooked pasta but reserve ½ cup of the pasta water. Now add the heavy cream and bring to a simmer. Farfalle with chicken & roasted garlic kopycat tecipe : Cut the chicken into 1 cubes and season with kosher salt and black pepper. Add the heavy cream to the pan, bring to a simmer. Farfalle with chicken & roasted garlic kopycat tecipe : Farfalle with chicken & roasted garlic kopycat tecipe / farfalle with garlic cream sauce little house on the vegan prairie / farfalle with chicken & roasted garlic kopycat tecipe / chicken and farfalle with roasted garlic sauce recipe. Drain the cooked pasta but reserve ½ cup of the pasta water. Add in most of the parmesan cheese leaving just a garnishing amount. Farfalle with chicken & roasted garlic kopycat tecipe :

Farfalle with chicken & roasted garlic kopycat tecipe : The best copycat cheesecake factory farfalle with chicken 23. The cheesecake factory farfalle with chicken and roasted garlic i know i must seem like i only eat out at a few… season the water with 1 1/2 tablespoons salt. Cut the chicken into 1 cubes and season with kosher salt and black pepper. Farfalle with chicken & roasted garlic kopycat tecipe : Farfalle with chicken & roasted garlic kopycat tecipe / chicken and farfalle with roasted garlic sauce recipe. 1 head roasted garlic, cloves removed (recipe above) 2 chicken breasts, boneless skinless Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix was super tasty!

Farfalle With Chicken Broccoli All Of The Herbs Recipe On Food52 from images.food52.com Add the remaining 3 tablespoons olive oil and steamed broccoli. Chicken farfalle w garlic cream sauce recipe yummly / drain the cooked pasta but reserve ½ cup of the pasta water. Visit this site for details: Add the remaining 3 tablespoons olive oil and steamed broccoli florets. Add 1/2 cup parmesan cheese and stir constantly to incorporate well. Chicken farfalle w garlic cream sauce recipe yummly / drain the cooked pasta but reserve ½ cup of the pasta water. Farfalle with chicken & roasted garlic kopycat tecipe :

Chicken, 3 large boneless, skinless chicken breasts, 1 extra virgin olive oil, 1 salt and pepper, 1 herbs de provence, 1 garlic powder, roasted garlic, 2 head garlic, pasta and sauce, 4 oz pancetta, chopped, 1 1/2 cup mushrooms, sliced, 1 cup chopped onion.

Add in most of the parmesan cheese leaving just a garnishing amount. While cooking a whole anything can feel intimidating. Farfalle with chicken & roasted garlic kopycat tecipe : Each recipe celebrates the flavors of our harvest, and also many recipes feature seasonal fruit and vegetables, like apples, pumpkin and. Add the roasted garlic paste to the cream sauce along with the reserved pan drippings from the roasted chicken and whisk to incorporate well. Farfalle with chicken & roasted garlic kopycat tecipe : It's my favorite meal at the cheesecake factory and i found the perfect recipe that replicates it. Rub it with two tablespoons of olive oil, one teaspoon of kosher salt, and ½ of black pepper. Each recipe celebrates the flavors of our harvest, and also many recipes feature seasonal fruit and vegetables, like apples, pumpkin and. Drain the cooked pasta but reserve ½ cup of the pasta water. Place the chicken breast on a pan Roast for about 20 minutes, or until the broccoli is a little charred on the edges, the garlic is a little brown.

Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half for about 15 minutes.

Add 1/2 cup parmesan cheese and stir constantly to incorporate well.

The best copycat cheesecake factory farfalle with chicken 23.

Roast for about 20 minutes, or until the broccoli is a little charred on the edges, the garlic is a little brown.

Farfalle with chicken & roasted garlic kopycat tecipe / farfalle with garlic cream sauce little house on the vegan prairie / farfalle with chicken & roasted garlic kopycat tecipe / chicken and farfalle with roasted garlic sauce recipe.

A copy cat recipe of the voila garlic chicken found in the freezer section.

The best copycat cheesecake factory farfalle with chicken 23.

Roast for about 20 minutes, or until the broccoli is a little charred on the edges, the garlic is a little brown.

Chicken, 3 large boneless, skinless chicken breasts, 1 extra virgin olive oil, 1 salt and pepper, 1 herbs de provence, 1 garlic powder, roasted garlic, 2 head garlic, pasta and sauce, 4 oz pancetta, chopped, 1 1/2 cup mushrooms, sliced, 1 cup chopped onion.

Chicken salad sandwichhousemade with roasted almonds, lettuce, tomato and mayonnaise on grilled brioche bread.

Farfalle with roasted chicken and roasted garlic… if you.

Farfalle with chicken & roasted garlic kopycat tecipe :

The cheesecake mill farfalle with weakling and roasted ail is a perfect individual of my rival creamy, cheesy statesman and mushroom food dish and one of the most favourite recipes on the card!.

Add the heavy cream to the pan, bring to a simmer.

Add in the heavy cream, roasted garlic, chicken, and vegetables.

An absolutely incredible recipe for becky higgins' garlic chicken farfalle with a few edits from myself.

Fried macaroni and cheesecrispy crumb coated macaroni and cheese balls.

Farfalle with chicken & roasted garlic kopycat tecipe / farfalle with garlic cream sauce little house on the vegan prairie / farfalle with chicken & roasted garlic kopycat tecipe / chicken and farfalle with roasted garlic sauce recipe.

Place the chicken breast on a pan

I bonk i must seem equivalent i exclusive eat out at a few places, but we do truly bed feat to the cheesecake plant.

Chicken salad sandwichhousemade with roasted almonds, lettuce, tomato and mayonnaise on grilled brioche bread.

The best garlic sauce on the planet can be found at zankou's chicken.

Farfalle with roasted chicken and roasted garlic… if you.

To a cast iron skillet add the olive oil on high heat.

Farfalle with chicken & roasted garlic kopycat tecipe :

Now add the roasted garlic and whisk well to incorporate.

Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix was super tasty!

Rub it with two tablespoons of olive oil, one teaspoon of kosher salt, and ½ of black pepper.

Farfalle with chicken & roasted garlic kopycat tecipe :

The best garlic sauce on the planet can be found at zankou's chicken.

Rub it with two tablespoons of olive oil, one teaspoon of kosher salt, and ½ of black pepper.

Drain the cooked pasta but reserve ½ cup of the pasta water.

Roast for about 20 minutes, or until the broccoli is a little charred on the edges, the garlic is a little brown.


Ingredients of Broccoli Cheese Farfalle Casserole

  • 300 gm pasta farfarle
  • 1 1/2 cup cottage cheese
  • salt as required
  • 3 1/2 cup water
  • 1 broccoli
  • 2 cup cheddar cheese
  • powdered black pepper as required

How to make Broccoli Cheese Farfalle Casserole

Step 1 Boil the pasta and steam the broccoli

To prepare this easy one-pot recipe, pre-heat the oven at a temperature of 350 degree Celsius. In the meantime, wash the broccoli and chop the florets and then place them in a steamer until they turn soft. Now place a pan over medium flame and add water in it along with the pasta and salt. Bring it to boil over medium flame. Once the pasta appears cooked drain the excess water using a strainer and wash the pasta under cold water.


Main ingredients

2 pounds broccoli florets, such as Beleaf Frozen Broccoli Florets

1 and 1/2 pounds chicken cutlets, cut into small pieces

4 teaspoons Gefen Cornstarch

4 teaspoons garlic powder

1/4 cup oil

2 medium onions, diced

1/4 teaspoon pepper

1 teaspoon salt

2 teaspoons sugar


Reviews ( 38 )

With one bite, this jumped to the top of my CL favorites--and I've been a subscriber for over 20 years. The sauce is the key. The flavor is rich with the feel of comfort food. I used skim milk and fat-free half & half. As some have remarked, there is not a strong pesto flavor so you should add more if you love it. I grilled my chicken and thought it added to the dish. But you can skip that or use leftovers. I did not sprinkle w extra parm cheese at the end.

The best thing is that serving size is pretty large at 2 cups.

I am a terrible cook, I can barely make eggs. I made this and I blew my own mind. I ended up forgetting to stir in the cheese, however I just added it at the end and it still tasted delicious and filled me up!

Really good and simple. I might have added more pesto than the recipe called for because I love pesto. Served with simple green salad and a nice glass of wine.

This was very good, but grilling the chicken is completely unnecessary - it adds no noticeable flavor and complicates the dish. That said, if you do grill, you should consider grilling a couple of zucchini and tossing them into the past as it is a VERY worthwhile addition. Otherwise, this works just as well with rotisserie chicken from the supermarket. (10-10-09)

Excellent pasta dish! I also added some grilled zucchini, and I omitted the cheese from the top, and I halved the pasta in the recipe.

Very tasty! Added sundried tomatoes, mushrooms and broccoli and was delish! I'll definitely make this again!

This is one of our family's favorite recipes! So delicious!! I don't usually grill the chicken- I bake it, sautéed it and have even used rotisserie chicken in a pinch. Also, I use skim milk and whole wheat farfalle.

I had a difficult time trying to decide how to rate this recipe. When I first read the recipe it sounded rather bland but I did make it using several of the suggestions posted by other viewers. In addition, I was making this for just my husband and me so I had to tweak the ingredient amounts. I used one chicken breast, approx 6 oz. I cooked 4 ounces of farfalle. I used olive oil rather than the butter and I only had skim milk and fat free half and half. (I did add a touch of cornstarch to the milk and half and half combo). I deleted the tomatoes and instead had my husband grill a small zucchini cut in half lengthwise and then sliced and a whole red pepper cut into bite sized pieces in the grill wok. I did follow the technique for the sauce adding the grilled chicken, vegetables and 2/3 c thawed, frozen peas. We enjoyed this pasta dish and I am going to try other vegetable combinations. The pesto (I made my own) gave the sauce a wonderful flavor.

Delicious recipe! Next time, I will add frozen peas.

This is consistently phenomenal - we've made it many times. I normally use shredded rotisserie chicken, out of pure laziness, and sometimes I use half grape tomatoes and half roasted red peppers. I've used skim milk and/or fat-free half-and-half in a pinch, too - can't tell the difference. Also I use romano instead of parm, just personal preference. Leftovers are great!

It was really tasty and my guests loved it with an italian leafy side salad, French bread and Spanish alioli (garlic mayo). Like most people I didn't use tomatoes and swapped them for button mushrooms which I seasoned and tossed lightly for a few minutes in oil and butter. I made the meal for 8 not 10 and reduced the quantities accordingly. However, if I make it again I would make the sauce as per the recipe for 10 and the pasta for 8 (ie one 500 gram packet (about 16 ounces) of farfalle). HINTS: Being British, I thought other Brits may like to know that half and half is - half quantity of whole milk and half quantity of single cream. A cup is just about 8 ounces (8.32). All purpose flour is plain flour. Having discovered a cup is about 8 ounces, I was slightly confused where the recipe says "2 cups (8 ounces) shredded Parmesan cheese" I deduced it was a total of 8 ounces - 4 ounces goes into the sauce and 4 ounces is available to sprinkle on top of the finished dish.That worked well

This is one of my families favorite dinners. I use a rotisserie chicken to make it faster. I have tweaked it also using fresh asparagus and have even added spinach. I always use fat free half and half but I am going to try plain non fat greek yogurt the next time.

I made this recipe for my family and it was very delicious. I added some chopped green peppers and broccoli, and will probably try some more veggies in the future with this dish. I would also make some changes to the recipe next time to make it healthier. This recipe isn't terrible for you but it definitely is not the best. I would cut out the butter completely and just use a little olive oil instead. I would also use fat-free half and half like some of the other reviewers suggested. And I will make only 12-16 oz of farfelle next time, because 20 oz was way too much pasta! All in all I loved the flavors of this recipe and it went straight to my cookbook, but I will continue to play with the ingredients to improve it.

This dish is easy and great. I tweaked it a bit, seasoning the chicken with more than just salt and pepper, I used a blend of spices. Only other thing to add is that the tomatoes taste better sauteed, prior to dumping them in the dish. I will be making this again!!

This was fantastic and I will be making it again. Good to have all items prepped before you start cooking and I used rotisserie chicken so I didn't have to cook my own. Also, I didn't have 4 cups of tomatoes and because I prefer variety I used 1 cup each: tomatoes, brown mushrooms, zucchini, artichoke hearts. Didn't need the extra cheese on top as there was enough in the sauce. Yum!

This recipe is in the medium range as far as difficulty. But it was all worth it. The main thing is to have all the prep work done and all you have to do is grab what you need next. I've never used pesto in a jar, but it was great. We made more than enough, but we'll eat it for leftovers the next two days. I will definitely make this again for my family. It was a hit!

I tend to follow the recipe exactly the first time around, and everyone was right. This makes a LOT of pasta. I didn't mind, though, because it was awesome! The sauce was creamy and light, just the right amount of pesto. This will definitely go into rotation! I froze the leftovers and look forward to trying it again the second time around.

This just did not work well for me. I stuck with the directions given and all was great until I added the cup of parmesean to the sauce. Instead of melting nicely, it just turned the sauce to clumps. I have made several other sauces that call for a parmesean addition like this and been fine, so think it has to do with something in the mix of items. I will try it again, but use something else for thickening and not add any cheese to the sauce.

This was so good and really easy to make. My husband and I love pasta and we were so glad we found such a yummy quick recipe. I followed the recipe to the letter the first time I made it and it was fantastic. When I made it the second time I used only 1 pint of cherry tomatoes and instead of the 2nd pint I added 1# of sauteed mushrooms (which I only sauteed in cooking spray and a little bit of seasoned salt). Once I mixed the sauce and pasta and meat & veggies, I poured the pasta into 2 9"x13" Pyrex dishes and topped them with parmesan cheese (per recipe) and some shredded fresh mozzarella. Then I baked them for about 10 minutes at 450 (while I was baking my garlic bread). It was so good, and the leftovers are lunch today. I almost think they are better the second time around.

This was a hit. I halved the recipe but may have used slightly more pesto than was called for because I was trying to use up the end of a container. I used half the amount of cheese that was called for (even after halving the recipe). I used skim milk because that is what was in the fridge. I didn't add the pasta water. Usually I try to stick to the recipe as written because that's the only way to make sure the nutrition information is correct, but in this case I just limited myself to a 1-cup serving accompanied by a big salad and called it a day. One last note, it looked like the sauce was going to separate (heat too high? Too much pesto?) but it did come together in the end. This dish rocketed up to the top of the charts on the fiance's list so it will definitely be in the regular rotation.

One of my favorites! I like to add spinach to the sauce and it tastes great!

There wasn't enough sauce for the amount of pasta, but I don't think I would want there to be, because the sauce was very bland. Overall the dish was a one note, and not worth making again when Cooking Light has so many other wonderful recipes.

Ok normally I do not do write about how recipes should not appear in cooking light if they are not truely light dishes. But on this one I just do not agree with the ingredients. Pesto and half and half are so full of calories and fat, even if you use small amounts. I really think this recipe can be lightened by using either evap milk or fat free half and half and MUCH less cheese. 2 cups. I would just sprinkle the cheese over the top of each plate after it is prepared. Sorry CL, I am a registered dietitian and wouldn't call this a light recipe.

This is really good. It comes together quickly once you have all the prep work done. The recipe makes a lot, so I alway half it for my family of 4.

this was awesome - the best pesto recipe i've ever had! i made a few minor changes: fat-free milk, fresh pesto, and 1/2 of the half and half being fat-free. it was like a luscious pesto alfredo. here's the quick easy fresh pesto recipe: 3c basil leaves, 2 minced garlic cloves, 2T toasted pine nuts, 1/4c parmesan, 1/4t salt, 1/4c warm water, 2T olive oil - puree in food processor.

This was really delicious, I liked that the cream sauce was flavorful, but not heavy. I also added roasted asparagus to the dish.

Yummy. My guests loved it. I would add more vegetables to this next time like asparagus and broccoli. This recipe feeds 8-10. Tastes even better next day.

I made this for my adult son's birthday/Christmas party this week. Everyone just loved it. I will definitely make this again, but in a smaller quantity. I served it with glazed carrots. I grilled the chicken a couple of days before and put it in a low oven to warm it up while preparing the rest of the dish.

Very, very good. I used whole-wheat cork-screw pasta and added a couple of grilled zucchini that I cut into some large julienne strips. You could also saute some chopped zucchini and toss then in with the dish. Personally I think adding the zucchini made a good dish even better. I grilled the chicken because it was a nice day and I just enjoy grilling, but honestly, it doesn't really matter - the grill flavor doesn't come through in the final dish and grilling the things over charcoal adds to the cooking and prep time. I could have used sauteed breasts or just used some shredded rotisserie chicken and it would have tasted the same (if I make this in the winter I will likely try the rotisserie route). Sauce is good, added basil is a great addition. I used Classico's bottled pesto and highly recommend it. When you look on the ingredients label, it appears closer to what you would find in a freshly made pesto than the other options that I saw on shelves at Giant and Whole Foods. Sauce is quite good and my general impression is that this is a wonderful recipe as it is, but could also be used as a basis for any number of variations such as using shrimp and other veggie combos.


Farfalle Pasta With Broccoli Pesto

When one sees the word “pesto” in a recipe, the usual assumption to make is that it is a basil pesto, or Pesto Genovese. In reality there are so many other options to consider when making a pesto sauce for pasta as a pesto sauce can also be made using mixed herbs, sun-dried tomatoes, peppery arugula, or even basic broccoli as I have used in this recipe. Broccoli is great for using in a pesto sauce although it does need a couple of other ingredients to help bring it to life and make the sauce more vibrant tasting. This dish is healthy as well as being both easy and quick to put together. In fact, this is one of those pasta dishes that can be started and finished and on the table in under thirty minutes. The broccoli is first cooked until tender in the pasta water which is then used to cook the pasta, helping to infuse the pasta with the broccoli flavor. I used Barilla Plus farfalle pasta to keep this dish as healthy as possible, but you could use any pasta type you prefer.

Although I used up all of my broccoli in my pesto sauce, you can also cook extra broccoli and set it aside until you are ready to toss together the sauce and pasta. At that time, simple add in the additional cooked broccoli florets to the pasta and sauce and toss together. The recipe below is my basic recipe that you can tweak to your own preference. If you like things spicy, simply add in additional red pepper flakes, or substitute a finely chopped red chile pepper for the flakes altogether. If you love the salty flavor of anchovies, feel free to add extra to the sauce, but just be careful not to add additional sea salt until you have finished blending the anchovies into your pesto as the anchovies can be quite salty. Although olive oil is in fact a very healthy fat, if you wanted to make this dish lower in fat calories, simply reduce the olive oil by half and use the pasta cooking water to replace the oil removed.

Buon Appetito!
Deborah Mele 2011


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Watch the video: Συνταγή με μπρόκολο έτοιμη μέσα σε λίγα λεπτά # 183 (July 2022).


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