Chicken Herb Penne Recipes

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Steps:

• Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

Steps:

• In a large saucepan, cook pasta in boiling water for 6 minutes. Add peas; return to a boil. Cook for 4-5 minutes or until pasta is tender. Meanwhile, prepare sauce mix according to package directions. , Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat.

Steps:

• 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.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
• Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
• Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

Steps:

• Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
• Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
• Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
• Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
• Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
• Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

Steps:

• For Herb Butter:
• Let butter get close to room temperature and mix all Herb Butter ingredients in small bowl. Wrap and form into a cylinder in parchment paper. Refrigerate. Let the flavors marry for a day or two. Can be made same day but flavors are better the longer it sit in the fridge!
• Cut the chicken breasts into bite size pieces. Season with your favorite seasoning and saute until meat is white and done. I used blackening seasoning and salt and pepper. Drain on paper towel and set aside.
• Cook mini penne until al dente. Drain. Add to entire stick of herb butter and stir. Add olive oil and fresh chopped tomato. Add the parsley paste mixture. Add chicken. Stir and serve while hot. Top with Kraft Parmesan Cheese and fresh parsley for garnish. I like the large slivers of parmesan the best but grated will do. Please use fresh parmesan and not the processed type. Enjoy!

Steps:

• In a medium bowl, toss diced chicken with 1 tablespoon of Cajun seasoning and stir to completely coat. Set aside.
• Bring a medium pot of water to boil and cook penne according to directions for al dente pasta. Drain and set aside.
• In a large skillet (cast iron if you have it), melt 1-1/2 tablespoons of butter and 1 teaspoon of olive oil over medium-high heat.
• Add chicken to skillet and cook for 4-6 minutes or until cooked through. Remove chicken from pan and cover.
• Turn heat to low and add 1 tablespoon of flour to the pan (you should sill have some butter/oil left in there) and stir/whisk constantly until the flour/butter forms a pasty roux mixture. Do not let this burn, it will only take a minute.
• Slowly add 3/4 cup of skim milk while whisking constantly to keep lumps from forming. If lumps do form, just smush them up with a spatula and continue to whisk. Mixture should be smooth.
• Add 1/4 cup sundried tomato past, 2 diced green onions, 1/8 teaspoon black pepper, 1 clove of minced garlic, 1/2 teaspoon dried parsley, and 1/4 teaspoon of dried basil. Turn heat up to medium/medium-high and whisk together and cook until mixture thickens.
• Add penne, chicken, and 1/4 cup of parmesan to the skillet, and stir to coat.
• Serve immediately with a nice green salad.

Steps:

• Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
• Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
• Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Steps:

• Bring a saucepan of water to a boil.
• Add fresh herbs and garlic to water, and cook for a few seconds, until herbs turn brighter green. Remove and drain.
• Place herbs and garlic in a blender or food processor with ricotta, broth, salt, and peppers.
• Blend until smooth.
• Heat grill.
• Cook penne according to package directions.
• Drain pasta, and place in serving platter.
• While chicken and pasta cook, transfer sauce to a saucepan, heat over medium low heat until chicken and pasta are ready.
• Season chicken with season salt and pepper. Coat with cooking spray if necessary.
• Grill over medium fire, turning once, 8-10 minutes or until chicken is just cooked through.
• Remove chicken to cutting board, and let rest until until sauce and pasta are done.
• Slice chicken.
• Arrange pasta and chicken on a serving platter.
• Spoon warmed sauce over pasta and chicken.
• If using, garnish with fresh basil sprigs, and sprinkle paprika over the finished dish.