Type what you have

Ingredients

• ✓ broccoli floret
• fettuccine
• spaghetti
• italian dressing
• chicken breast
• milk
• cream cheese
• parmesan cheese
• basil

Instructions

1. 1 Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. 2 Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
3. 3 Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
4. 4 Add chicken mixture to pasta mixture; mix lightly.

By Philadelphia

Ingredients

• ✓ broccoli floret
• rigatoni pasta
• olive oil
• butter
• garlic
• vegetable broth
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.
3. 3 Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.

By Star Pooley

Ingredients

• ✓ broccoli floret
• angel hair pasta
• margarine
• olive oil
• onion
• garlic
• shrimp
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain.
3. 3 Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

By Kahala

Ingredients

• ✓ broccoli floret
• fettuccini pasta
• butter
• all-purpose flour
• skim milk
• ricotta cheese
• parmesan cheese
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
3. 3 Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook, stirring constantly, until thick, about 15 minutes.
4. 4 Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

By Amy

Ingredients

• ✓ broccoli floret
• butter
• olive oil
• garlic
• red pepper flake
• salt
• broccoli stem
• chicken stock
• angel hair pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
2. 2 Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
3. 3 While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
4. 4 Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
5. 5 Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.

By John Mitzewich

Ingredients

• ✓ broccoli floret
• cheese tortellini
• red bell pepper
• carrot
• green olive
• garlic
• mayonnaise
• basil pesto
• milk
• parmesan cheese
• olive oil
• white vinegar
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

By Jenny Saunders

Ingredients

• ✓ broccoli floret
• olive oil
• garlic
• mushroom
• anchovy fillet
• water
• green onion
• tomato
• parsley
• olive oil
• linguine pasta
• red pepper flakes
• black pepper

Instructions

1. 1 Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
2. 2 While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

By Rachel

Ingredients

• ✓ broccoli floret
• olive oil
• chicken breast
• onion
• garlic
• tomato
• salt
• pepper
• oregano
• penne pasta
• basil
• parmesan cheese

Instructions

1. 1 In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. 2 Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. 4 Add basil and toss well; top with Parmesan cheese. Serve.

By Gloria McShane

Ingredients

• ✓ broccoli floret
• olive oil
• onion
• garlic
• cauliflower
• vegetable broth
• multigrain spaghetti
• parmesan cheese
• water
• black pepper
• red bell pepper
• basil
• lemon juice
• lemon zest

Instructions

1. 1 Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.
3. 3 Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.
4. 4 Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.

By Caitlyn Diimig, RD

Ingredients

• ✓ broccoli floret
• olive oil
• butter
• sweet onion
• garlic
• arborio rice
• white wine
• lemon juice
• chicken broth
• heavy cream
• chive
• parmesan cheese
• asiago cheese
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.
3. 3 Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes.
4. 4 Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.
5. 5 Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.

By Brittany

Ingredients

• ✓ broccoli floret
• parsley
• black pepper
• salt
• italian seasoning
• garlic powder
• shrimp
• plain greek yogurt
• cheese blend
• parmesan cheese
• chicken broth
• cream cheese
• milk
• all-purpose flour
• butter
• olive oil
• lemon
• bacon

Instructions

1. 1 Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.
2. 2 Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.
3. 3 Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.
4. 4 Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

By Scott Tracy

Ingredients

• ✓ broccoli floret
• red pepper flakes
• grape tomato
• black pepper
• salt
• parmesan cheese
• heavy cream
• lemon juice
• vegetable broth
• red bell pepper
• carrot
• pea
• yellow squash
• zucchini
• garlic
• shallot
• gnocchi
• olive oil
• olive oil
• butter

Instructions

1. 1 Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
3. 3 Garnish servings with tomatoes, pepper flakes, and Parmesan.

By thedailygourmet

Ingredients

• ✓ broccoli floret
• olive oil
• everything bagel seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine broccoli, olive oil, and everything bagels seasoning in a large bowl. Toss until florets are coated in oil and seasoning. Spread out broccoli florets in a single layer in the air fryer basket.
3. 3 Air-fry for 5 minutes, shake basket, and air-fry until desired char is reached, 3 to 6 more minutes.

By Yoly

Ingredients

• ✓ broccoli floret
• cream-style corn
• egg
• salt
• black pepper
• butter
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
3. 3 Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
4. 4 Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

By Debi

Ingredients

• ✓ broccoli floret
• water
• spaghetti
• cream of mushroom soup
• fried onion

Instructions

1. 1 Place 4 cups water in a 2 quart microwave-safe dish. Heat on high until bubbling, about 15 minutes. Break pasta in half, and drop into heated water. Microwave on high for 10 to 15 minutes, or until tender. Drain and set aside (keep warm).
2. 2 Cook broccoli according to microwave directions. Add cooked broccoli to noodles, reserving liquid. Stir in 1/4 cup fried onions and mushroom soup. Add reserved broccoli liquid. Toss thoroughly, and top with remaining onions. Cover, and microwave on high about 15 minutes, or until top is crunchy. Let stand for a few minutes.

By DEVINT

Ingredients

• ✓ broccoli floret
• egg
• onion
• cream of mushroom soup
• mayonnaise
• bread stuffing mix
• butter
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
3. 3 In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
4. 4 Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Autumn

Ingredients

• ✓ broccoli floret
• butter spread
• chicken breast
• alfredo sauce
• fettuccine

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. 2 Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

By RAG

Ingredients

• ✓ broccoli floret
• olive oil
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper.
3. 3 Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
4. 4 Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese.
5. 5 Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

By TaniaDudina

Ingredients

• ✓ broccoli floret
• butter
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, 2 to 6 minutes. Drain and transfer to a microwave-safe casserole dish.
2. 2 Pour melted butter over broccoli and season with salt and pepper. Sprinkle cheese over the top and microwave on high until cheese is melted, about 1 minute.

By KGASKINS

Ingredients

• ✓ broccoli floret
• chicken breast
• golden mushroom soup
• sour cream
• horseradish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ broccoli floret
• cream of mushroom soup
• milk
• mustard
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir soup, milk, mustard, broccoli, and cheese together in a 1 1/2-quart casserole.
3. 3 Mix bread crumbs and butter together in a small bowl and sprinkle over broccoli mixture.
4. 4 Bake in the preheated oven until hot, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ broccoli floret
• butter spread
• chicken breast
• red onion
• rice side creamy chicken flavor
• bacon

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
2. 2 Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
3. 3 Stir in chicken and onion. Sprinkle with bacon.

By Knorr

Ingredients

• ✓ broccoli floret
• butter
• garlic
• chicken breast
• orzo pasta
• chicken stock
• alfredo sauce

Instructions

1. 1 Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
2. 2 Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
3. 3 Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
4. 4 Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

By RAG

Ingredients

• ✓ broccoli floret
• lemon
• olive oil
• chicken
• onion
• garlic
• chicken broth

Instructions

1. 1 Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
2. 2 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
3. 3 Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
4. 4 Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

By Campbell's Kitchen

Ingredients

• ✓ broccoli floret
• salt
• cheddar cheese
• panko bread crumb
• onion
• egg
• parsley
• garlic
• cumin
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
3. 3 Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
4. 4 Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
5. 5 Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
6. 6 Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
7. 7 Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
8. 8 Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

By Julie Hubert

Ingredients

• ✓ broccoli floret
• brussels sprout
• asparagus
• butter
• spinach
• garlic powder
• black pepper
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
2. 2 Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
3. 3 Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
4. 4 Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.

By eileen

Ingredients

• ✓ broccoli floret
• white rice
• cauliflower
• butter
• onion
• processed cheese food
• cream of chicken soup
• milk
• cracker

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
2. 2 Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

By BRIDG

Ingredients

• ✓ broccoli floret
• butter
• onion
• celery
• chicken breast
• cream of mushroom soup
• processed cheese sauce
• instant rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
3. 3 Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
4. 4 Bake, uncovered, in the preheated oven for 1 hour.

By jessleelalynn

Ingredients

• ✓ broccoli floret
• long-grain rice
• chicken
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
2. 2 Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
3. 3 Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

By iammykidzmom

Ingredients

• ✓ broccoli floret
• pasta rotini
• olive oil
• salt
• pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
2. 2 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
3. 3 Toss pasta and cooked broccoli in a bowl and top with cheese.

By Barilla Canada