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CHICKEN TENDERS with BROCCOLI, TOMATOES, AND MOZZARELLA RECIPE


Sauteed Chicken Tenders with Broccoli and Mozzarella Recipe - YaEat.tv
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Ya’Eat Cooking Channel: Servings: 4-6 | Prep Time 10 minutes | Cooking Time: 20 minutes.

Today’s recipe is Sautéed Chicken Tenders with Broccoli, Tomatoes, Sage, and Mozzarella in a White Wine Sauce served with Rigatoni. This Chicken, Broccoli, and Mozzarella with Rigatoni Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Episode-47 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv

CHICKEN TENDERS with BROCCOLI, TOMATOES, AND MOZZARELLA INGREDIENTS


 
 

CHICKEN TENDERS with BROCCOLI, TOMATOES, AND MOZZARELLA INGREDIENTS

  • 1 lb. Chicken Tenders

  • 2 Broccoli (Bunches or Crowns)

  • 1 qt. Chicken Stock

  • ½ cup Dry White Wine

  • 2 oz. Butter

  • 1 Cup Flour

  • 12-18 Cherry Tomatoes

  • 1 Small Onion

  • 2-4 Cloves Garlic

  • 4 oz Pecorino Romano Cheese

  • 1-2 Cups Shredded Mozzarella

  • ½ Cup Extra Virgin Olive Oil

  • 1 lb. Rigatoni Pasta

  • Salt for Pasta

  • S&P to taste.

  • Fresh Sage

CHICKEN TENDERS with BROCCOLI, TOMATOES, AND MOZZARELLA COOKING INSTRUCTIONS

  1. Start by putting on a pot of water for your pasta. (if the water starts to boil before you are ready, turn off and cover, it will come right back to a boil).

  2. Cut broccoli down to smaller pieces or florets.

  3. Par-Cook the Broccoli florets by steaming them in some chicken stock for about 2-3 minutes or until they are about 50% cooked, remove and run under cool water to stop the cooking process and set aside.

  4. While you Broccoli is cooking, you can prep by peeling and slicing garlic, cutting tomatoes in half, and largely chopping your onion.

  5. Cut Chicken Tenders into smaller bite sized pieces.

  6. In a bowl or a plastic bag, add flour seasoned with Salt and Pepper and coat the chicken pieces completely and shake off excess flour.

  7. In a sauté pan and Extra Virgin Olive Oil, Sliced Garlic and about 6-8 Sage leaves, lightly brown the garlic, remove from pan and set aside.

  8. Add chicken pieces to the sauté pan, make sure you have enough oil to cook the chicken. You may need to add more. Brown the chicken on both sides and remove from the pan and set aside.

  9. Add onions to the pan, after they are cooked about 50% you can now deglaze the pan with some White Wine. Use a spoon to lightly scape the trimmings from the bottom of the pan.

  10. If you turn off your pasta water, you can put it back on and start to cook your pasta.

  11. Add, Chicken Stock, Butter, Sautéed Garlic and Sage, and bring to a simmer.

  12. At the end add broccoli and tomatoes to the saute pan and cook for about 1-2 minutes.

  13. Turn off heat and add Mozzarella and Pecorino Romano Cheeses and mix together.

  14. Drain pasta and mix with some sauce and put on a plate and top with Chicken, Broccoli and Sauce. .

  15. You are done... Nice Job and Enjoy 😊

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