3 Cheese Chicken Penne Recipes

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Steps:

• Chop Chicken and marinade in Italian dressing for 30 minute.
• Chop tomatoes, add oil chopped Garlic and basil to make bruschetta. Set aside.
• Cook Penne in boiling water.
• Grill or broil Chicken.
• Divide pasta between two microwavable bowls.
• Pour Alfredo sauce.over the pasta in each bowl.
• Layer on Bruschetta.
• Add a layer of Chicken.
• Add a layer of shredded cheese.
• Microwave for 3 min, or longer if previously chilled till cheese is melted.
• Serve with Garlic bread.
• Can be prepared well ahead of time in individual bowls, then Microwaved thoroughly.
• NB. I have edited this recipe from the original post. Thanks to JFitz who kindly pointed out I had omitted to include the Garlic in the Bruschetta. JFitz also added the that she cooked the meal in a casserole dish, in the oven. I have done this successfully also, but I have failed at it by using low quality shredded Italian 3 cheese mix. Always use fresh.

Steps:

• HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
• COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 minute Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 minute or until chicken is done. Stir in Neufchatel cheese.
• DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
• BAKE 20 minute Sprinkle with remaining cheeses. Bake 3 minute.

Steps:

• 2T lemon juice, 1 T olive oil and italian seasonings together, pour over chicken and place in a plastic bag or a marinator container. (i use a vacuume sealed container to speed up process) let marinate for 30 minutes to a couple hours.
• start bruscetta mixture too. just mix altogether and cover in the fridge until dinner is ready to serve.
• heat grill and cook chicken on a medium heat until chicken is completely done. start to cook your pasta on stove according to package directions.
• meanwhile heat 2 tsp olive oil over med-high heat in a heavy skillet and cook mushrooms and onions until tender. turn off skillet
• empty jar of alfredo sauce into skillet and add drained cooked pasta.
• chicken is done. slice thick or thin and add to the skillet mix altogether.
• heat contents of skillet up until just about bubbly then add the cheeses and mix well until combined and melted.
• serve in pasta dishes and top with bruscetta mix
• along with some garlic bread or sticks this is a great meal!

Steps:

• HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water during the last 1 min of cooking.
• MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minute or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minute or until chicken is cooked through. Stir in cream cheese spread until melted.
• DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
• BAKE 20 minute or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minute or until cheese is melted.

Steps:

• Preheat oven to 425°.
• Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
• Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
• Place cottage cheese in a food processor and process until very smooth.
• Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
• Place mixture into a 2-quart baking dish coated with cooking spray.
• Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
• Bake for 25 minutes or until lightly browned and bubbly.

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.