Best 10 Chicken Or Not W Broccoli And Ziti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable Chicken or Not: Broccoli and Ziti extravaganza! This versatile dish offers two tantalizing variations - one featuring tender chicken and the other showcasing hearty tofu. Embedded within this article, you'll uncover two distinct recipes, each meticulously crafted to cater to diverse dietary preferences and taste profiles. Embark on an exploration of flavors as we guide you through the steps of creating both the chicken and tofu versions of this savory masterpiece. Discover the art of balancing textures and flavors, resulting in a harmonious blend of juicy chicken or firm tofu, vibrant broccoli florets, and al dente ziti pasta. Prepare to tantalize your taste buds with a symphony of flavors in this comprehensive guide to the Chicken or Not: Broccoli and Ziti culinary experience.

Here are our top 10 tried and tested recipes!

CHICKEN BROCCOLI ZITI



Chicken Broccoli Ziti image

This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn't skimp on flavor.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 17

3 tablespoons butter (divided)
1 tablespoon olive oil
1 pound boneless (skinless chicken breasts, cut into ½-inch strips)
½ teaspoon kosher salt (divided)
1/4 teaspoon black pepper (divided)
1 small yellow onion (chopped)
3 cloves garlic (minced (about 1 tablespoon))
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes (optional; or reduce to 1/8 teaspoon if sensitive to spice)
1 14-ounce can low-sodium chicken broth
1 1/2 cups nonfat milk (plus additional as needed)
6 ounces dry whole wheat ziti pasta or similar pasta (such as penne, rigatoni, or fusilli (about 2 1/4 cups))
1 medium head broccoli (cut into florets (about 3 cups))
1 14 ounce can artichoke hearts in water (drained, cut into quarters, and patted dry)
2 tablespoons freshly squeezed lemon juice (for even more lemon flavor, add the zest also)
1/4 cup grated Parmesan cheese (plus additional for serving)
2 tablespoons chopped fresh parsley (plus additional for serving)

Steps:

  • Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
  • Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
  • Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
  • Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 514 kcal, Carbohydrate 31 g, Protein 37 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 1067 mg, Fiber 7 g, Sugar 9 g

ZITI CHICKEN AND BROCCOLI



Ziti Chicken and Broccoli image

'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!

Provided by Lisa Romanello

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h30m

Yield 8

Number Of Ingredients 12

1 pound dry ziti pasta
3 cloves garlic, chopped
2 tablespoons butter
1 pint heavy cream
1 (10.75 ounce) can chicken broth
1 cube chicken bouillon
¼ cup grated Parmesan cheese
salt and pepper to taste
3 tablespoons cornstarch
2 large heads broccoli, steamed
1 (14 ounce) can artichoke hearts in water
6 breaded and fried skinless, boneless chicken breast halves, chopped

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!

Nutrition Facts : Calories 819.6 calories, Carbohydrate 69.3 g, Cholesterol 180.7 mg, Fat 41.6 g, Fiber 6.9 g, Protein 42.3 g, SaturatedFat 20.1 g, Sodium 1076.9 mg, Sugar 2.5 g

CHICKEN BROCCOLI ZITI



Chicken Broccoli Ziti image

This chicken broccoli ziti is a delicious weeknight dinner. Ready in 30 minutes and packed full of delicious white wine and Parmesan sauce flavor. You'll love how easy it is to throw together this crowd-pleasing meal.

Provided by Brandy O'Neill - Nutmeg Nanny

Time 30m

Number Of Ingredients 11

1/4 cup olive oil
6 cloves garlic, minced
4 (6-ounce) boneless skinless chicken breasts, cubed
Kosher salt, to taste
Black pepper, to taste
1 cup dry white wine
1-1/2 cups chicken stock
4 cups broccoli, cut into bite-sized florets
1 pound ziti pasta
6 ounces shredded mozzarella cheese
Grated Parmesan cheese

Steps:

  • Heat olive oil in a large pan over medium-high heat and add garlic.
  • Saute until fragrant, about 30 seconds.
  • Sprinkle chicken with salt and pepper then add to the pan.
  • Saute until golden brown, about 5 minutes.
  • Add white wine to deglaze using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Reduce heat to low and simmer until liquid reduces by half.
  • Stir in chicken stock and continue simmering for 5 minutes.
  • Check the sauce for seasoning and add salt and pepper to taste.
  • Bring a large pot of salted water to a boil and add pasta.
  • Cook according to package instructions, adding the broccoli florets to the pot two minutes before the end of the cooking time.
  • Drain the broccoli and pasta but do not rinse off the cooking liquid.
  • Add cooked broccoli and pasta to the pan with chicken in white wine sauce.
  • Add shredded mozzarella and toss until it begins to melt.
  • Place in a large shallow bowl and garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 593 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 34 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1036 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
  • Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
  • Cook's Note: Use pasta water if the pasta was made fresh.
  • Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

CHICKEN (OR NOT) W/ BROCCOLI AND ZITI



Chicken (or not) w/ Broccoli and Ziti image

I found this looking through some of my Aunts belongings of hand written recipes. Gave it a try and really LOVED IT!!The family gave this thumbs up!

Provided by Rosemarie Zub

Categories     Pasta

Time 25m

Number Of Ingredients 11

1/4 c olive oil
2 large boneless chicken breasts, cut into strips
3 garlic cloves , slivered
salt and ground pepper to taste
2 c broccoli flowerets
1/2 lb ziti, cooked
1/3 c half and half or milk
1/2 c fresh parmesan cheese
2 Tbsp unsalted butter
dried red pepper flakes (optional)
1/4 c pasta water as needed

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.

CHICKEN (OR NOT) W/ BROCCOLI AND ZITI



Chicken (Or Not) W/ Broccoli and Ziti image

I found this looking through some of my Aunts belongings of hand written recipes. Gave it a try and really LOVED IT!!The family gave this thumbs up! NOTE: You can make this dish without the chicken, Just add a little of a vegetable stock when sautéing the garlic and broccoli.

Provided by rozemarie

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
2 large boneless chicken breasts, cut into strips
3 garlic cloves, slivered
salt and pepper
2 cups broccoli florets
1/2 lb ziti pasta, cooked
1/3 cup half-and-half or 1/3 cup milk
1/2 cup fresh parmesan cheese
2 tablespoons unsalted butter
dried red pepper flakes (optional)
reserve 1/4 cup pasta water

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.

Nutrition Facts : Calories 599.8, Fat 32.9, SaturatedFat 11.2, Cholesterol 80.1, Sodium 259.5, Carbohydrate 46.5, Fiber 1.9, Sugar 1.7, Protein 29.2

SKILLET ZITI WITH CHICKEN AND BROCCOLI



Skillet Ziti with Chicken and Broccoli image

Here's an elegant entree you'll be proud to serve. It looks like you spent hours, but it's so simple. I like to add a splash of lemon for a refreshing finishing touch. -Tammy Diekemper, Marine, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon pepper
1/4 teaspoon salt, divided
2 tablespoons butter, divided
1 small onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 cups reduced-sodium chicken broth
1 cup fat-free milk
2-1/2 cups uncooked ziti
1 bunch broccoli, cut into florets
1 cup julienned roasted sweet red peppers
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 528 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 975mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 7g fiber), Protein 43g protein.

CHICKEN BROCCOLI AND ZITI ALFREDO



Chicken Broccoli and Ziti Alfredo image

I used to just throw this together for a family dinner, always a favorite. When I started cooking for a living I had to make sure it was consistent so I came up with this. This is the quantity I have used when catering as it makes approximately one half pan. My daughter has been a server in a few restaurants and when we worked...

Provided by gary bannon

Categories     Chicken

Time 40m

Number Of Ingredients 8

1 lb ziti or penne with lines
2 large heads broccoli florets steamed
4 8 oz boneless skinless chicken breasts cubed
1 shallot minced ( if you don't have shallot use finely minced red onion (i won't tell)
3-4 cloves of garlic minced ( or more i like a lot)
1 c cup chicken stock
2 c cups half and half (or you can use light or heavy cream but half and half works for me)
1 c cup grated parmesan cheese (more if freshly grated, or to taste)

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!

ZITI WITH CHICKEN AND BROCCOLI



Ziti With Chicken and Broccoli image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 skinless boneless chicken breasts, about 1 pound
1 bunch broccoli, about 1 1/4 pounds
Salt to taste
3/4 pound cut ziti
2 tablespoons olive oil
Freshly ground pepper to taste
1 tablespoon finely chopped garlic
3 red ripe tomatoes, about 1 pound, peeled and cut into 1/2-inch cubes
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/8 teaspoon red hot pepper flakes, optional
3/4 cup heavy cream
4 tablespoons coarsely chopped Italian parsley
4 tablespoons grated Parmesan or pecorino cheese

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.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 31 grams, Fiber 9 grams, Protein 46 grams, SaturatedFat 14 grams, Sodium 1237 milligrams, Sugar 9 grams, TransFat 0 grams

CHICKEN BROCCOLI AND ZITI



Chicken Broccoli and Ziti image

Make and share this Chicken Broccoli and Ziti recipe from Food.com.

Provided by Kimmy 0

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 whole boneless chicken breasts (sliced into 1/4 inch strips)
2 heads fresh broccoli florets (chopped bite size)
8 ounces real butter or 8 ounces olive oil, maybe substituted
2 -3 tablespoons minced garlic, to taste
1 (13 ounce) bottle white wine
16 ounces heavy cream
1 (16 ounce) package shredded parmesan cheese
8 ounces grated parmesan cheese
salt and pepper, to taste

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.

Nutrition Facts : Calories 1279.8, Fat 101.7, SaturatedFat 60.1, Cholesterol 352.4, Sodium 2049.3, Carbohydrate 10.1, Fiber 0.1, Sugar 2, Protein 66

Tips:

- To save time, use pre-cooked chicken or rotisserie chicken. - For a healthier version, use whole wheat ziti or a vegetable-based pasta. - Add a squeeze of lemon juice or a dash of white wine to the sauce for a brighter flavor. - If you don't have heavy cream, you can use milk or half-and-half instead. - Top the dish with freshly grated Parmesan cheese before serving.

Conclusion:

This chicken or not chicken with broccoli and ziti is a quick and easy weeknight meal that the whole family will love. It's packed with flavor and can be easily customized to your liking. So next time you're looking for a satisfying and delicious pasta dish, give this one a try!

Related Topics