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Cooking, Recipe and Food Blog

Farfalle with Broccoli

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Farfalle with broccoli is a delectable vegetable and pasta dish that you can enjoy with grilled meats. You may add some cream if desired.

 

Ingredients:

1 lb. farfalle pasta

2 heads broccoli, trimmed and cut to florets

1/4 cup extra-virgin olive oil

4 tablespoons butter

6 garlic cloves, chopped

5 anchovy fillets, diced

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

Olive oil

 

Cook the pasta in a large pot of salted boiling water for 6-8 minutes or according to package instructions. Stir occasionally so that the pasta won’t stick together. Drain the pasta and place it in a large bowl. Drizzle it with olive oil and gently toss until the pasta is coated in oil.

Next, place the broccoli in a medium sized saucepan half-filled with water. Set the heat to high and bring it to a boil. Once the broccoli is bright green and cooked, drain it and set aside. Reserve 1 cup of water.

Heat the olive oil in a large skillet over medium heat. Melt the butter in the oil and then add the garlic, anchovies and pepper flakes. Cook it for 3-5 minutes or until the garlic is lightly browned. Add the broccoli and pasta. Season it with salt and pepper. Pour in the reserved cup of water. Gently toss until well combined. Transfer to a serving plate or individual bowls. Sprinkle with Parmesan cheese before serving.

Photo Courtesy Of:  stu_spivack

Garlic Chicken Farfalle

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Farfalle is French for butterfly. I have always associated this dainty pasta to bow ties until I found out what it literally meant.

I found this delicious recipe by Kevin & Amanda  that uses mesquite marinade. You can buy it or make your own. If in any case you cannot find any, you can simply marinate the chicken in lemon or lime soda instead. It also gives a sweet and tangy taste.

You may use a crock pot to cook the chicken if you do not want to bake it for that long. Broiling it is another option. Preparing it ahead of time is also a great idea since it takes a while to prepare it.

 

Ingredients:

16 oz. Farfalle pasta

1 cup heavy whipping cream

3-4 pieces skinless chicken breast fillets

6 cloves garlic, minced

1/2 cup butter

1 lb. bacon rashers

1 cup shredded Parmesan cheese

12 oz. mesquite marinade

Salt and ground white pepper to taste

Olive oil

 

Place the chicken and the mesquite marinade in a re-sealable bag and refrigerate it for 24 hours. Turn at least once.

Once the chicken has been marinated, bake it including the marinade in a pre-heated the oven at 200C for 6 hours or until it is very soft.  Shred the chicken and place it on a bowl.

Place the bacon rashers on a baking tray and bake it in the oven for 30 minutes or until it is crisp and crumbly. Adjust the heat and time as needed, so that it won’t be charred. Let the bacon cool completely and then crumble them into bits. Place them in a bowl and set aside.

Cook the farfalle in a large pot of salted boiling water according to package instructions or until al dente. Strain and return it back in the pot. Drizzle it with olive oil and gently toss, until the farfalle is coated in oil.

Melt the butter in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes or until it is light brown and fragrant.  Add the whipped cream and half of the Parmesan cheese. Cook it for 4-5 minutes or until it is creamy and warm.

Pour the sauce over the farfalle. Add the chicken and bacon. Gently toss until well combined. Place the garlic chicken farfalle in individual bowls and plates. Sprinkle it with the remaining Parmesan cheese. Serve warm.

 

Photo Courtesy Of:   mtcarlson