One Pan Chicken Broccoli Alfredo Pasta

Tuesday, 20 September 2022

 

One Pan Chicken Broccoli Alfredo Pasta 

 


I hope you will forgive me for sharing another chicken recipe with you today.  To be honest, I have been feeling very poorly for the past week, and I have had to dig into the archives for this one.  


This is a recipe which I had cooked and photographed while I was still in the UK, but never had time to share.  I thought I would share it with you today. I hope you don't mind. Oh, I know you won't because I have the nicest readers in the world.


I had really hoped that I would have started feeling better by now, but there you go. It is what it is, and whilst I am feeling somewhat better, I obviously still have a ways to go. 








One Pan Chicken Broccoli Alfredo Pasta 





I am a huge fan of one dish suppers. One pan meals. Main dishes that you can cook all in one pan without having to cook things separately.  This Chicken Broccoli Alfredo Pasta Recipe is one such supper.

Its incredibly easy to make. Almost everything just gets stirred together in a skillet and cooked, with the broccoli being added at the last so as not to overcook it.  

I don't know about you, but for myself, I do not like overcooked broccoli at all!  It can make a broccoli hater out of even the staunchist broccoli lover! 



One Pan Chicken Broccoli Alfredo Pasta 




This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy. 


With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like. 
 

If you want to make it low fat use evaporated skim milk. If you don't care about the fat, use cream. Either way it is fabulously tasty! 



One Pan Chicken Broccoli Alfredo Pasta 




WHAT YOU NEED TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA

Its actually a very short list. Its also fairly economical because it helps a small amount of chicken to go a long way! 

  • 1 tsp olive oil
  • 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
  • 1 tsp garlic Italian seasoning mix
  • 1 3/4 cup (420ml) of well flavored chicken stock
  • 1 cup (240ml) of single cream (can use evaporated milk)
  • 1/2 pound (225g) uncooked penne pasta
  • 1/2 head of broccoli, cut into florets and blanched until crispy tender
  • 1 cup (180g) finely grated Parmesan cheese
  • more grated Parmesan cheese to serve

One Pan Chicken Broccoli Alfredo Pasta 




If you don't have chicken breasts you can also use boneless chicken thighs. Just make sure you trim them well. They will also take a bit longer to cook through.

I have used chicken tenders in the past as well, cut into chunks.  Delicious! 

As I said you can use either cream or evaporated milk. As I recall I used evaporated milk. Both work equally as well, and you really cannot taste the evaporated milk. 

I always make my own seasoning mixes. You can find an extensive list here.  If you wish to make your own Garlic Italian Seasoning, you can do this:  Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.

It really does have a lovely flavor. 


One Pan Chicken Broccoli Alfredo Pasta


I used Penne Pasta. I cannot speak for how long it will take to cook any other pasta shapes. You will need to play it by ear.  You want to use a tubular pasta that will hug the sauce and whose shape will work well with the other ingredients.

Feel free to use frozen broccoli but bear in mind it will cook much faster than fresh broccoli and the flowery bits have a habit of knocking off of the stems, so it won't be as aesthetically pleasing. 

There is no real flavor replacement for the Parmesan cheese. Pecorino perhaps.  Alfredo and Parmesan are synonymous.  Parmesan is Alfredo.  

As is garlic which is why you want Garlic Italian Seasoning. If you don't have a Garlic Italian Seasoning, add some garlic powder when you add the other seasoning.  NOT SALT.  Powder.  About 1/4 to 1/2 tsp should do the trick.


One Pan Chicken Broccoli Alfredo Pasta 




HOW TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA

As I said, nothing could be quick or easier.  


Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.

Add the Italian seasoning, broth, and milk. Bring to the boil. Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.

Add the broccoli during the last five minutes of cooking.


Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required. Serve hot, accompanied with more grated Parmesan for sprinkling on top.



One Pan Chicken Broccoli Alfredo Pasta 





Since there is a nice amount of broccoli in this you may not want to serve another cooked vegetable alongside, but I can tell you that a nice tossed salad and some crusty bread to mop up all that sauce would not go amiss!


Quick and easy?  Check!  No fuss no muss?!  Check!  All in one pan making for less to clean up?  Check!  Simple and delicious?  Check!

This is one recipe and mid week supper that ticks all my boxes. I hope you will want to try it for yourself!

One Pan Chicken Broccoli Alfredo Pasta

 


As a fan of one pan suppers myself, I can highly recommend the following: 

ONE PAN CHEESY SAUSAGE PASTA- Cheesy, creamy, spicy and savory this one pan midweek supper has it all going for it! Prepare yourself to fall in love because this quick and simple recipe is destined to become a favorite! With its savory smoked sausage and creamy cheesy sauce, garlic, mushrooms, tomatoes, peppers and onions, this one pan pleaser is destined to become a meal that you will want to put on repeat in your kitchen.


CHEESY TUNA SKILLET PASTA - This Cheesy Tuna Pasta is just like your favourite Tuna Casserole, except it is cooked in a skillet.  Amazingly there is no need to cook the pasta first. The pasta cooks right in the pan with everything else. This also helps to cut down on the washing up! I am all for that!


MARTHA STEWARTS ONE PAN PASTA - This simple dish is a real favorite in my house.  With spaghetti, cherry tomatoes, onions, garlic, and basil, it has beautiful flavors. A bit of heat from some crushed chilis. It makes its own sauce in about 9 minutes! You can't go wrong!


One Pan Chicken Broccoli Alfredo Pasta

One Pan Chicken Broccoli Alfredo Pasta

Yield: 4
Author: Marie Rayner
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This is a delicious way to spread out a small amount of chicken. Rich and delicious.

Ingredients

  • 1 tsp olive oil
  • 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
  • 1 tsp garlic Italian seasoning mix
  • 1 3/4 cup (420ml) of well flavored chicken stock
  • 1 cup (240ml) of single cream (can use evaporated milk)
  • 1/2 pound (225g) uncooked penne pasta
  • 1/2 head of broccoli, cut into florets and blanched until crispy tender
  • 1 cup (180g) finely grated Parmesan cheese
  • more grated Parmesan cheese to serve

Instructions

  1. Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.
  2. Add the Italian seasoning, broth, and milk. Bring to the boil.
  3. Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.
  4. Add the broccoli during the last five minutes of cooking.
  5. Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required.
  6. Serve hot, accompanied with more grated Parmesan for sprinkling on top.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
One Pan Chicken Broccoli Alfredo Pasta






This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 




 Thanks so much for visiting! Do come again! 


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Lemon Garlic Chicken for one

Monday, 19 September 2022

Lemon Garlic Chicken for one

 
 



Any of us who are keen cooks will recognize that our journey as a cook goes through several evolutions.  I began my journey as a young girl with a few tentative opportunities in my mother's kitchen.

Not a lot then as mom was not a cook who tolerated children in the kitchen. I was mostly relegated to stirring.  This gradually led to being allowed to help peel vegetables.



Lemon Garlic Chicken 






As a Brownie and a Girl Guide, I cooked to earn merit badges. This also afforded me the opportunity to "practice" things in my mother's kitchen. Making pudding, peeling vegetables, simple things really.


When I got to grade 8 at school I was finally allowed to take Home Economics. By that time my mother had gone back to work and I was already getting supper ready at home, but at that point it was mostly reheating things my mother had prepared ahead of time. 



Lemon Garlic Chicken 




As I got more proficient my mother actually let me cook a few things, but not many as she had a very strict food budget and manner in which she wanted things to go, but I was allowed to make gravy and spaghetti and things like that.

One of my first jobs was as the pastry chef at a hotel here in Nova Scotia. I was responsible for all of the appetizers, first courses and desserts. I love LOVED that job! It didn't really require a lot of skill really. There was a baker who came in and baked the cakes. I had to assemble them, etc. and of course put them out for service.


Lemon Garlic Chicken 




As a young Bride my skills evolved even further and I went to cooking for two to eventually cooking for a family of seven as well as their friends and our extended family members.  Suffice it to say I really enjoyed those years.

I have always had a reputation as being a great and a competent cook. People have always enjoyed sitting at my table. 

Lemon Garlic Chicken
 



Once my children grew up and I moved over to the UK I trained as a chef, which was something I always wanted to do.  I then worked as a personal chef for many years prior to retiring.   I went from cooking silver service dinner parties for 25 people down to cooking for two people again.


And now, after a further transition two years ago, and except for very occasionally, I now cook for mainly for one.  I have to say cooking for one has been the most difficult transition.  Especially as I am a person who loves food and who loves to cook! Another learning curve!


This recipe I am sharing today is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven.  As simple as it is this marinated lemon garlic chicken breast is truly delicious!



Lemon Garlic Chicken
 





WHAT YOU NEED TO MAKE LEMON GARLIC CHICKEN FOR ONE


Not a lot really.  Make sure you get yourself the best chicken that you can afford.  Free range if possible and anti-biotics free.


  • 1 fat clove garlic, peeled and chopped
  • 2 TBS fresh lemon juice
  • 1 TBS extra virgin olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 (6-ounce) boneless, skinless chicken breast


Lemon Garlic Chicken 




I kept my garlic fairly chunky for this. I was lucky enough to have some fresh local garlic to use in this recipe and I really wanted to taste it. 

Italian seasoning is a seasoning blend of a variety of herbs, notably marjoram, rosemary, thyme, basil and oregano.  Sometimes a few other things are added. You can easily make your own.  I have an extensive list of make your own herb blends here. 

I really like making my own as then I know how old the herbs are that I have used and exactly what is in each blend.

Lemon Garlic Chicken 





HOW TO MAKE LEMON GARLIC CHICKEN FOR ONE


Nothing really could be easier and if you stick to my timings and instructions you can be assured of perfectly cooked, tender and moist chicken each and every time. 


Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.


Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes. (Pricking the chicken really helps to get the flavors of the marinade into the chicken.)


Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)

Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C.)


Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes. Serve hot with rice or orzo and your favorite vegetable or a salad on the side.



Lemon Garlic Chicken 






I served mine with some hot buttered orzo and a microwave steamed cob of sweet local corn. (I am enjoying that corn as long as I can!)  This was really delicious!

It would go well with any kind of pasta or rice, or even potatoes.  I really hope that you will be inspired to want to give it a go!  Tender and juicy delicious! 



Lemon Garlic Chicken



If you are in the same situation as myself and cooking for only one or two people you might also enjoy the following recipes.  Smaller families deserve to eat well also!  And from scratch too!


LAMB WITH LEMON, MINT & POTATOES - Tender lamb chops, perfectly seasoned and then pan-grilled to perfection along with some crushed new potatoes. A most delicious combination! 


CLASSIC POT ROAST FOR TWO -  All of the delicious flavors of a full sized pot roast without all the leftovers.  There is nothing much more satisfying than a fall-apart tender meaty pot roast to feed the soul and tummy on a cool autumnal day. This scaled down version of an old family favourite delivers on all levels! 


GARLIC BUTTER SALMON & BROCCOLI FOR TWO -  Salmon and broccoli are perfect partners. So are salmon and garlic! Put the three together and you have a really delicious entrée that everyone will love.  It is perfectly sized for two but you can very easily multiply the amounts to serve more!



Lemon Garlic Chicken for One

Lemon Garlic Chicken for One

Yield: One
Author: Marie Rayner
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Tender, juicy and filled with flavor. This is an excellent dinner for one which cooks in less than half an hour. Serve with rice or hot buttered orzo. A vegetable or salad on the side is very nice. Plan ahead as the chicken need to marinate for at least 20 minutes.

Ingredients

  • 1 fat clove garlic, peeled and chopped
  • 2 TBS fresh lemon juice
  • 1 TBS extra virgin olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 (6-ounce) boneless, skinless chicken breast

Instructions

  1. Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
  2. Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes.
  3. Preheat the oven to 350*F/180*C/gas mark 4.
  4. Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
  5. Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C)
  6. Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes.
  7. Serve hot with rice or orzo and your favorite vegetable or a salad on the side.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530






This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 


 Thanks so much for visiting! Do come again! 



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Ten All Time Favorite French Toast Recipes

Sunday, 18 September 2022

 
French Toast Recipe Round Up




No doubt about it when it comes to the weekend, most people like to pull out the stops a bit when it comes to breakfast and brunch.  There is no better way to do this than to prepare your loved ones a delicious hearty breakfast with French Toast and some bacon, or sausage or both.  A bit of Maple Syrup on the side and you can't ask for a more delicious breakfast! 

French toast at its very basic is a dish composed of stale bread soaked in a sweet, rich, eggy custard and then fried in butter until crisp and golden brown on the outside.  Kind of like a fried bread pudding. The insides all soft and soufflé like. The outside crisp and buttery. Altogether, the combination begging for lashings of some sweet syrup drizzled over top.

Its been called Eggy Bread, Pain Perdu (lost bread), Bombay Toast, Gypsy Toast and Poor Knights of Windsor.  A rose by any other name, it doesn't really matter what you call it, its delicious! And relatively simple to make as well!

Sweet or savory, it appears in the cuisine of almost every culture and is much beloved by all. When I was growing up it was a delicious alternative served for lunch on Fridays when many families did not eat meat.  My children looked forward to having it for a weekend breakfast.  There are some who enjoy it for dessert.

It is a really fabulous way to use up stale bread of any kind. You can turn almost anything into French Toast.  French or Italian Bread, Brioche, Croissants, buns, biscuits, etc. I have even turned donuts into French toast with success.  In short if it is even close to bread and stale and can soak up an egg custard easily, and lends itself to frying in butter, you can French toast it!

Today I am sharing my Ten Favorite Ways to make French Toast.  All are simple. All are delicious.  All are weekend worthy, or even holiday worthy!  Enjoy!




Buttermilk French Toast

 



BUTTERMILK FRENCH TOAST -Crisp on the outside and rich on the inside with a soufflé-like buttermilk custard that is oh so delicious! Thick slices of bread are soaked in a lemon and vanilla buttermilk custard and then left to sit on a wire rack over a baking sheet so that the custard has time to settle before frying in butter. Once fried to a crisp golden brown, the toast is baked for a few minutes longer in a moderate oven,


French Toast Fingers




FRENCH TOAST FINGERS - you can use any kind of crisp breakfast cereal to coat them. Cinnamon Toast Crunch. Captain Crunch, Cookie Crisp, etc. If it is crisp and be crushed it is perfect for this use. Using cereal like this to coat the French Toast Sticks also has the added appeal of being a tad bit naughty. Children love dipping these.



small batch oven french toast





SMALL BATCH OVEN FRENCH TOAST - Perfect for serving with crisp bacon or breakfast sausage, or (dare I say it?) both! Not too sweet and perfectly spiced, this delicious recipe is sized for the smaller family. Small families deserve to eat delicious things without any waste!


Lemon French Toast



LEMON FRENCH TOAST WITH STRAWBERRIES & MAPLE SYRUP - Lemon is a wonderful fruit enhancer.  I adore the flavour of lemons and I try to incorporate them in a lot of my cooking.French toast, nicely flavoured with lemon and topped with delicious summer berries. This is quite simply fabulous!


PEACHES & CREAM FRENCH TOAST



PEACHES & CREAM FRENCH TOAST - Nothing could be simpler or more delicious. You can also use sliced apple if you don't want to use peaches, or if you want a Peach Melba kind of finish, sprinkle it with a few fresh raspberries to serve. 


Hot Cross Bun French Toast



HOT CROSS BUN FRENCH TOAST - Oh my goodness. Rich and fruity, with a touch of orange liqueur. This is fabulously fluffy and delicious served with sausage, bacon and of course lashings of maple syrup.


Berry and cream croissant french toast

 


BERRIES & CREAM CROISSANT FRENCH TOAST FOR TWO - Croissants, jam, cream cheese, eggs, fruit  . . .  what's not to love about that! You get flaky butter bits of croissant . . .  along with souflee-like bread pudding bits  . . .  interspersed with pockets of wild blueberry jam and nuggets of rich cream cheese  . . .  oh my goodness! Add a dollop or two of x-tra thick cream and some maple syrup to serve and you have died and gone to heaven.


Raspberry Bakewell French Toast




RASPBERRY BAKEWELL FRENCH TOAST - A delicious breakfast take on the always popular Bakewell Tart.  Almond flavoured French Toast made with buttery croissants, topped with sugar crusted flaked almonds and served with a raspberry syrup.  Delicious!


pAIN PERDU



PAIN PERDU WITH CREAM CHEESE & BLUEBERRY SYRUPS - A delicious Pain Perdu with Cream Cheese and Blueberry Syrups . . . the Pain Perdu, all crisp and golden on the outside . . . but creamy and custardy inside . . . served up hot and gilded with not one . . . but two fabulicious syrups. YES!! not just one . . . but TWO tasty syrups 


Lemon Raspberry French Toast



LEMON RASBERRY FRENCH TOAST - Quite simply delicious with a lemon cream cheese and fresh fruit filling. This fabulous version of French Toast is perfectly sized for just two people but can easily be multiplied to serve more.



This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 



 Thanks so much for visiting! Do come again! 


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