Top with extra Parmesan, pine nuts and chili flakes if desired. Slice the cooked chicken into bite-sized pieces and add to the bowl. If the broccoli is in a saucepan, drain the pasta, return to the pasta pot, and add the broccoli sauce. I like to cook the broccoli with the pasta. Add the broccoli and chicken and allow to simmer and cook for 5 minutes or until the broccoli is tender then toss with pasta and serve. This recipe is made with fresh chicken breast and broccoli with jarred Alfredo sauce as a short-cut! Cook until very soft, about 10 minutes, then turn off the heat and add the butter and a hearty amount of salt. (Full recipe and measurements can be found in the recipe card below.) Enjoy! © 2020 Discovery or its subsidiaries and affiliates. Plate the pasta, drizzle with olive oil, and pass grated Parmesan at the table. Bake the pasta in the oven for 10 mins at 350 deg F. Serving baked broccoli pasta Bring a large pot of salted water to a boil. Once boiling, add about 1 tablespoon of salt and return to a boil. Saute the remaining broccoli florets in one pan and the cauliflower florets in the other, tossing every couple minutes, for about 10 minutes total or until the broccoli and cauliflower have color and are starting to soften and break apart. You could add anchovies to the sauce too, which would put it over the top. ** It is important to salt your water before adding the broccoli and pasta. Total Carbohydrate Add 1 1/2 cups of marinara sauce, 1/4 cup of the reserved water and the Parmesan cheese. https://www.rachaelraymag.com/recipe/creamy-garlic-sauce-with-broccoli Bring to a boil, then lower the heat so the sauce is at a lively simmer. What I like about this pasta is that it has a lot of body without a lot of butter, cheese or oil. Slice the broccoli into smaller florets, this will help the cook faster. When the water is boiling vigorously, add the pasta and cook for approximately 12 minutes, stirring and tossing the pasta in the boiling water every few minutes to prevent it from clumping or sticking. Stir well to combine. This is really YUMMY and healthy too! I personally like to bake in the Lenox Butterfly Meadow Scalloped Oval Baker. Cover and boil gently for about 10 minutes, or until broccoli is very tender, stir occasionally. Blend reserved 1 cup cooking water, broccoli, Parmesan, oil, garlic, 1 teaspoon salt, and black pepper in a blender until smooth, stopping to scrape down sides of bowl as needed. The broccoli becomes incredibly tender, breaking it up so it covers the pasta … Add the broccoli for the last 3 … Add the pasta to the pot with the broccoli and stir to combine. Pulse a few times until smooth. Mix the pasta and sauce, adding a bit of pasta water if it seems too dry. Put the drained broccoli in a food processor fitted with a steel blade. Add pasta and reserved water to broccoli and chickpeas and season with salt and pepper, to taste. Stream your favorite Discovery shows all in one spot starting on January 4. Remove from the pan then make the sauce. Cook, stirring, until pasta is coated with sauce. Drain the pasta once cooked, reserving 2 cups of the cooking water. Cook pasta in boiling water to al dente. In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Add chicken broth and broccoli and bring to a boil, season with salt and pepper. This not only simplifies the dish making it quick and easy to make, but it also eliminates the need for another pan. Toss hot pasta with sauce until completely coated. You can also play with this recipe and add some sweet bell peppers, spicy crushed red pepper flakes or shredded cheese. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Ladle about ½ cup of pasta cooking water into the skillet. 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