Friday, September 14, 2007

Garlic Herb Chicken con Broccoli

This is what I almost always order at the Olive Garden! I've had this recipe printed off for years and finally decided to give it a try! The chicken was not a very close match to the Olive Garden, it was a little dry and for all the seasonings, it was pretty bland. But, the pasta/broccoli and sauce part was DELISH! Next time I will double the sauce as there was no extra in the pan and it definitely needed more. Yummy!

1 lb. chicken breasts with seasonings (1-2 tsp. dried basil, parsley and rosemary; 1/2 tsp. red pepper flakes; salt and pepper to taste. Rub into chicken breasts. I also flattened the chicken with a rolling pin before seasoning.)
2 tsp. olive oil
4 oz. dry pasta (I used medium shells as they were the closest thing I could find to the way they serve it at the Olive Garden)
1 c. heavy whipping cream
2 T. butter
2 tsp. minced garlic
2 tsp. cornstarch
1 c. fresh broccoli florets
salt and pepper to taste
2 T. grated Parmesan cheese

Cook chicken in olive oil until done and browned. Set aside.

Cook pasta until "almost" done. Drain.

Stir butter and garlic in saucepan. Cook until garlic caramelizes. Add cream and cornstarch and stir on medium heat until thickened. Add pasta. Stir in chicken and broccoli and simmer until noodles are done.

Sprinkle with Parmesan cheese and salt and pepper to taste.

Note: I do have the web address where I originally found this recipe, but it is no longer there.

14 comments:

Amy said...

Monica,

I have a recipe similar to that, but it was from Epicurious and the chicken isn't dry. I don't know if you want to try it or not, but here it is....

Chicken, Broccoli & Fusilli in Garlic Cream Sauce

5 cups broccoli florets (from about 1 large bunch)
3/4 pound fusilli or other corkscrew pasta
1/4 cup olive oil
3 tablespoons chopped garlic (about 8 cloves)
3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
1 cup dry white wine
1 cup canned low-salt chicken broth
1 cup whipping cream
1/2 cup grated Parmesan cheese

Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and sauté until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.

Stacey said...

If you marinate your chicken in all those spices & some olive oil overnight, you will not have dry chicken.

Susan said...

Looks great. Tips from the other ladies are also helpful, thanks!

calidesertgirl said...

Monica,

I ran across this recipe from a Google search and I am glad I am not the only one who loves the Garlic-Herb Chicken con Broccoli from olive garden, I order this almost every time as well.I am definitely going to try your posted recipe and make sure I double the sauce though. Side note: Next time you go to Olive Garden ask them for wheat pasta substitute instead of the regular pasta you might be really pleasantly surprised. I order it this way every time,no other way it blows the old way out of the water and you don't feel as guilty it's a lot healthier for you too. I will let you know how it turns out when i make it(with the wheat pasta). BTW when you flatten chicken it cooks in half the time so keep that in mind for cooking time, thank you (:
Michele

Anonymous said...

that sauce tearned out wounderful. And i would like to say thank you for the recipe.

christina said...

The Garlic Herb Chicken con Broccoli was delicious! My family and I loved it. Every time I go to the Olive Garden that is what I order and it tasted just like it! I used a lot more of the spices on mine and it was good! I don't know where you got the recipe but thank you sooooo much for sharing!

Anonymous said...

They use orecchiette pasta at Olive Garden to make this recipe. I also order this every time that I go to Olive Garden; and I cannot wait to try this recipe out. I'll be making it tomorrow night for my in laws.

Matty said...

Love Olive Garden's chicken con broccoli as well and saddened to see Corporate has removed it from the menu as of last month.

I highly recommend e-mailing them expressing your concern if you would like to see this dish returned anytime:

https://www.olivegarden.com/About-Us/Contact-Us/

In the meantime, here is my recipe which is about as close as I have found:

Garlic-Herb Chicken con Broccoli

1 box Orecchiette pasta cooked per box (reserve about a tablespoon of water)
Broccoli (about 2 medium heads, cleaned)
3 Boneless Chicken breasts (Perdue thin sliced or cut and pounded thin)

Breading:
1 egg + splash of milk
1 cup all purpose flour
1 tbsp garlic powder
1/2 tbsp rosemarry (chopped)
1/2 tbsp Italian Seasoning
salt/pepper

Sauce:
1 tbsp olive oil
2 tbsp butter
8 cloves garlic (minced)
1 cup white wine
1 can chicken broth
1 cup heavy cream
3/4 cup Parmesan
1/4 cup Romano or Asiago

Prepare broccoli by cleaning and cutting into bite-sized pieces. Cook in Microwave for about 2 minutes. Set aside.

Cook pasta per box instructions. Reserve some of the water for later. Set aside.

Meanwhile, prepare chicken by tenderizing 3 breasts. Flatten until about 1/2 inch thick or less. Mix breading by combining flour, garlic powder, rosemarry, Italian seasoning, salt and pepper. Whisk together in a small bowl egg and milk. Soak chicken in egg mixture, then dredge in flour mixture. Fry in heated olive oil until brown on both sides. Save oil. Place chicken in 450F oven for 5-10 minutes until cooked. Set aside.

Add 1 tbsp olive oil to pan used to brown chicken. Add garlic. Cook 30 seconds then stir in wine. Reduce for about 5 minutes. Add chicken broth. Add cream and cheeses. For thicker sauce, add pasta water. Add broccoli and chicken. Simmer 10 minutes.

Serve over pasta and enjoy!

ladystef said...

I did e-mail olive garden over the elimination of garlic herb chicken con broccoli. I intend to keep doing it. It was the best thing on the menu.

Sandra said...

Thank you so much for this. I follow it, using the suggestion to marinate the chicken in the olive oil and spices and it turned out wonderfully! Thank you!!

Anonymous said...

Just thought that I would leave a link for a "Printer friendly" recipe.
http://i325.photobucket.com/albums/k379/chocoteer/chicken.jpg

Enjoy! I agree with Matty we should all email them! https://www.olivegarden.com/About-Us/Contact-Us/

Anonymous said...

I refuse to eat at Olive Garden once I found out that they have gotten rid of my favorit dish, I always would ask for a side of the sauce to dip my bread sticks in it is the best

Anonymous said...

I'm super duper excited! I used the spices of the first recipe, marinated the chicken and everything else of the last recipe and I swear I'm in Olive Garden! The only thing I couldn't figure out was how to make the sauce thicker. Thanks guys!

Chris Anthony said...

That was the best dish olive garden ever had!!!!