Best Chicken Broccoli Spaghetti Recipes

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

CHICKEN SPAGHETTI CASSEROLE WITH BROCCOLI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
• While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
• Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
• Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.

CHICKEN BROCCOLI SPAGHETTI

Steps:

• Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside., In a Dutch oven, bring 1 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Stir in the chicken, broccoli, pepper and spaghetti., Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly., To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through.

SPAGHETTI WITH BROCCOLI AND CHICKEN

Steps:

• Sprinkle chicken breasts lightly with salt and pepper. Grill or broil until no longer pink. Cube cooked chicken.
• Prepare broccoli according to package directions, and drain well.
• Prepare spaghetti according to package directions. Drain well.
• Process garlic cloves with garlic press, and combine with olive oil. Toss pasta with chicken, broccoli, and garlic/oil combination. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese.

CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH

Steps:

• INSTRUCTIONS Spaghetti Squash Preheat oven to 400 degrees and line a baking sheet with foil. Cut the spaghetti squash in half and scoop out the seeds. Rub or spray the interior with oil and season with kosher salt and black pepper. Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily. Remove from the oven and let the squash cool until it can be handled. Using a fork scoop out the flesh in long strands and put them in a bowl. Place the skin/shell back on the baking sheet and set aside. Chicken and Broccoli Filling Preheat oven to broil. Spray a large non-stick skillet with oil and heat over medium high heat. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through. Remove the chicken from the skillet onto a plate. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes. Sauté for about a minute then add in the broccoli florets. Season with salt and pepper then add in a couple tablespoons of water and cover with a lid. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form. Add in half of the shredded cheese and stir until melted. Remove from the heat and stir in the Greek yogurt until combined. Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese. Broil in the oven until the cheese is melted then serve.

SPAGHETTI SQUASH WITH GRILLED CHICKEN, SUNDRIED TOMATOES, BROCCOLI, AND PEAS

Steps:

• Preheat oven to 375 degrees F.
• With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.
• Using a fork, scrape the inside of the squash to remove strands.
• In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.
• Add ¼ cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.
• Add peas, grilled chicken, and remaining ¾ cup chicken broth. Shake about ¼ cup parmesan cheese into mixture (just enough to thicken the chicken broth).
• Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.
• Serve with fresh shaved parmesan cheese.