Cheesy Chicken and Broccoli Pasta

In my ongoing effort to replace a lot of prepackaged foods with fresh ingredients, I’m always trying to ‘cook up’ something to use ingredients I have in my pantry and fridge. My goal is not only to cook healthier, but to get the pantry contents whittled down to the point where I actually know what I’m running low on!

Healthier? Almost 2 cups of cheese? Anyway, cheese is a dairy product and dairy is good for you, and there is more broccoli than cheese! In this case, I would not recommend using anything less than 2% cheese, as it will probably not melt properly. 

I forget what I bought the Farfalle for originally, but there sat half a box and me with no more air-tight containers for pasta (I already have 8 filled containers of various cuts in the pantry). Before the weather decided to get warm and humid, it was time to use it up.

Cheesy Chicken and Broccoli Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a great pasta side to make when you have half a box of pasta, some leftover chicken, and some broccoli. The ingredients are simple and you probably have them in your fridge and pantry. The pepper jack gives this side a little kick, but is not overly hot or spicy. My husband said 'It's good', which is much better than 'It's fine' (translates to 'I could take it or leave it')

Course: Side Dish
Cuisine: American
Servings: 4 1-cup each
Author: WW
Ingredients
Pasta
  • 1/2 lb. Farfalle pasta (bowties) or other substantial cut
  • 2 qt. water
Chicken & Cheese Sauce
  • 2 tbsp butter
  • 1/2 medium onion, sliced sweet or yellow
  • 3/4 tsp. salt plus additional for seasoning at end
  • 1/2 tsp. black pepper ground
  • 2 ea. chicken breast halves cut into bite-size chunks
  • 1 tsp. minced garlic fresh or prepacked
  • 1 tbsp. Dijon mustard can substitute brown spicy
  • 1/4 cup Moscato wine can substitute any white wine or white cooking wine
  • 1-1/2 cups pepperjack cheese shredded
  • 1/4 cup Parmesan cheese shredded
  • 2 cups broccoli steamed, fresh or frozen
Instructions
Pasta Prep
  1. Bring water to a rolling boil and add pasta

  2. Cook al dente according to package instructions, stirring occasionally; do not overcook!

  3. Drain and set aside. If chicken and cheese sauce is lagging behind, add a splash of olive oil to the pasta and stir to coat. This will prevent the bowties sticking together.

Chicken and Cheese Sauce Prep
  1. While pasta is cooking, melt butter over medium heat in Gotham Steel deep square 9-12” pan or other large, deep frying pan

  2. Add chicken and onion. Cook until chicken is no longer pink, stirring frequently.

  3. Reduce heat to medium low. Add salt, pepper, garlic, and mustard and stir to mix.

  4. Add wine and heat through.

  5. Add cheese. Stir until melted.

  6. Add pasta and broccoli. Stir until completely coated.

  7. Remove from heat and season to taste.

Recipe Notes
  1. I used Yellow Tail® Moscato, which provided a subtle flavor to the sauce
  2. Kraft® shredded Parmesan was used, but feel free to shred your own. I just didn't feel like it 😉 
  3. I used broccoli florets fresh from the garden, but frozen will work - just don't cook the veggies to mush! A firmer texture provides needed contrast to the pasta.

©2018 Warrior Woman's Kitchen

 

 

©2018 Warrior Woman’s Kitchen

Parmesan Garlic Shells

I love cooking pasta in my Gotham Steel® pasta pot! There’s something about my sink that can tip over the sturdiest colander. With the built-in strainers in the pasta pot that’s never a problem and, with the pasta still in the pot, I’m ready to put together one-pot pasta dishes like these Parmesan Garlic Shells. Great with grilled chicken or pork chops! I forgot to take a photo but will add it next time I make this…

My husband loves pasta side dishes but I don’t like all the additives in the prepackaged sides from the grocery store. This homemade side uses basic ingredients you probably have in your fridge and pantry, takes about the same amount of time to prepare, and it’s delicious.

Parmesan Garlic Shells
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Simple, cheesy shell pasta with sun-dried tomatoes and a hint of garlic 


Course: Side Dish
Cuisine: Italian
Servings: 4 half-cup
Author: WW
Ingredients
  • 2 qt. water
  • 1-1/2 cups medium shell pasta
  • 1 tbsp butter
  • 1/2 cup grated parmesan cheese
  • 1 tbsp minced garlic
  • 1/4 cup sun-dried tomatoes
Instructions
  1. Bring water to a rolling boil and add pasta

  2. Boil approximately 10 minutes, stirring occasionally, until pasta is slightly al dente

  3. Place cover on Gotham Steel pasta pot, lock handles, and drain pasta (if not using the pasta pot, drain in colander and immediately return to pan - do not rinse!).

  4. Return pan to warm burner

  5. Stir in butter until melted
  6. Stir in parmesan and garlic
  7. Add sun-dried tomatoes and stir until well-coated
Recipe Notes

Adjust seasoning to your preference.

The sun-dried tomatoes add flavor and a wonderful color contrast.

©2018 Warrior Woman's Kitchen