Chicken, Ziti, and Broccoli

Posted on October 14, 2008 by kitchenbelle

 

 

Strangely, after cooking for so many years, I think this was the first time I have ever made chicken, ziti, and broccoli.  I think I have put it off because every time I have eaten it (usually at a catered event, not by choice) I have found it extremely oily and bland.  However, because so many people seem to love it, I figured it deserved a shot.  After all, it is an easy hearty dish that is perfect for reheating individual portions.  And it contains broccoli.  And chicken.  And pasta.  Bing, bang, boom–all virtues in my book.

So I gave this a chance, and it is delicious.  I hardly ever cook with butter*, but I abided as it is only 2 tablespoons across the entire dish. The sauce is flavorful and a slightly creamy, though not rich.  The chicken pieces were tender, moist, and tasty.  The dish was by no means oily.  I am so happy I tried it out.  I think this is a great weeknight and crowd pleasing supper!

*Notice I said cook with butter–I bake with it all of the time!

Chicken, Ziti, and Broccoli:

  • 1 pound of ziti or rigatoni
  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
  • 4-8 cloves of garlic, minced (Note–I always use way more garlic than a recipe suggests.  Use what is right for your taste.)
  • 1/2 cup dry white wine
  • 1 cup of chicken stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 tablespoons (or up to 3/4 cup) grated cheese (a combination of romano + mozzarella works well)
  • 2 cups of broccoli florets
  • 2 sprigs parsley, finely chopped

Boil the ziti.

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.  Add the white wine and chicken stock. Bring to a simmer.

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/garlic/liquid. Stir well to avoid lumps. Add the grated cheese and broccoli.  Let it cook until the broccoli is tender (not mushy).

Sprinkle with fresh parsley. Season to taste with salt and pepper.

Drain ziti and pour into a 9×13 dish. Pour chicken/broccoli on top and mix carefully.

Adapted from Assaggio’s Recipe found here.

Filed under: broccoli, chicken, Main Dish, pasta | 20 Comments »

Orecchiette with Broccoli Rabe

Posted on October 3, 2008 by kitchenbelle

I have had this recipe printed out and awaiting execution for a while now.  I finally made it!  One of the best parts of this dish is the wonderful shape of the macaroni.  How couldn’t you love eating something that translates as “little ears?”  These little discs (orecchiette) are nuggets of chewy deliciousness.  And because I am a lover of all greens bitter (the more bitter the better) I truly enjoyed this dish.  There is something so peasant-like about it.  Very simple.  Very nourishing.  I like to imagine my ancestors in Italy feasting on this bowl of little ears! 

One thing, however, I would suggest is to start with more garlic and more red pepper flakes.   Also, I would add two cups of chicken broth for maximum tastiness!

Orecchettie with Broccoli Rabe:

  • 1 /3 cup extra-virgin olive oil
  • 8 garlic cloves,  sliced thinly
  • 1/4 tsp. red pepper flakes
  • 1 1/2 lb. trimmed broccoli rabe
  • 1 lb. dried orecchiette
  • 2 cups chicken broth
  • Salt and pepper, to taste
  • 1 cup cheese, freshly grated

 In a large pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook until the garlic is tender. Set aside.

Prepare a bowl of ice water and set aside. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the broccoli rabe and cook until just tender.  Using tongs, lift out and transfer to the ice water to shock. Leave the pot of water over high heat. Drain the broccoli rabe well and squeeze gently to remove water. Chop into pieces.

Add the pasta to the boiling water used to cook the broccoli rabe, and cook until al dente or according to the package instructions. While the pasta is cooking, add the broccoli rabe to the pan holding the garlic. Return to medium heat, season generously with salt, pepper, additional red pepper flakes and cook, stirring occasionally, until the broccoli is hot throughout.  (This is where you may also add 2 cups of chicken broth.)

Look at those bright beautiful bitter greens! The sight of them makes me salivate!


Drain the pasta and return to the warm pot. Add the garlic/oil/rabe and incorporate with pasta.  Top with grated cheese and serve. 

 Recipe adapted from Williams-Sonoma recipe found here.

Filed under: Main Dish, pasta | 1 Comment »

Baked Rigatoni with Chicken Sausage

Posted on August 5, 2008 by kitchenbelle

I have been craving pasta, and even though it was a  warm summer evening, I decided to be defiant and go ahead and make this wintery meal anyway!  Rather than use typical rigatoni I used mezzi rigatoni, which I purchased from a specialty Italian grocer.  This macaroni really contributed to the success of the dish, in my opinion.  I love the chewy texture and thickness of the pasta.  Additionally, the quality and freshness were notably superior to anything found in a local supermarket.  (If you don’t already do so, I encourage you to venture into specialty stores, if for nothing else but inspiration!  And in the meantime you may find new products you love!) 

Also worthy of note: The original recipe called for vodka, however, I don’t always love the taste of alcohol in my food (in my glass is a different story!) so I swapped it out for some beef broth.  I love the richness beef broth adds. 

I loved this meal!  It was delicious and creamy, however, not too rich.  There was a nice sweetness to it, and as I said, the texture of the pasta was really satisfying.  Served with a fresh salad, a crusty French baguette, and a nice glass of red wine, I found myself completely unafraid of the impending cool weather!

 Baked Rigatoni with Chicken Sausage:

  • olive oil
  • freshly groung salt and pepper
  • 2 medium red onions, chopped
  • 8 cloves of garlic, finely chopped
  • 1/2 cup of beef broth
  • 2    28 oz. cans whole tomatoes with juice and basil
  • 1 teaspoon dried oregano
  • 1 cup heavy cream
  • 2 lbs. mezzi rigatoni (or any tubular pasta)
  • 2   10 oz. bags fresh baby spinach
  • 24 oz. chicken sausage
  • 12 oz. fontina cheese, grated

Bring a large pot of water and salt to a rolling boil. 

Remove sausages from casings and cook over med-low heat with some olive oil until sausage is no longer pink. (Do not use a non-stick pan.)  Spoon the sausage from the pan into a bowl and set aside.  Add onions to pan and cook over med-low heat until soft/translucent, about 3-5 minutes. Add garlic to pan and cook another 3 minutes or so, until garlic is soft.  Remove pan from heat and add beef broth and deglaze the pan.  Return pan back to heat and cook for 1-2 minutes.  Stir in tomatoes and oregano.  Cook until tomatoes have fallen apart–about 15 minutes.  Stir in cream and cook another 5 minutes.  Season with salt and pepper.

Preheat oven to 400 degrees. 

Cook pasta in boiling water until al dente.  Use pasta water to cook spinach very quickly–this only takes a few seconds.  Drain the spinach and the pasta and return both to pot.  Add tomato sauce, sausage, and 8 oz. of grated fontina to pot of spinach and pasta and toss to coat.  Season with salt and pepper.  

 Pour into a deep baking dish.   Top with remaining grated fontina cheese.  Bake covered for 15 minutes.  Uncover and bake an addition 5-10 minutes.

Recipe notes:

  • This may be made ahead–up until the point of baking–and frozen.  Do not thaw before baking.
  • This recipe may easily be cut in half, as I doubled the original recipe.

 

Recipe adapted from Baked Pasta with Chicken Sausage by Martha Stewart found here on marthastewart.com

 

 

Filed under: Main Dish, pasta, sausage | Leave a comment »

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