Mexican Chicken Penne For Kids Recipes
TOMATO PENNE WITH AVOCADO
Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
- Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
- Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.
Nutrition Facts : Calories 495 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 26 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
MEXICAN CHICKEN PENNE
This hearty pasta meal from Marti Gutwein of Rensselaer, Indiana is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful and quick!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.
Nutrition Facts : Calories 519 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 782mg sodium, Carbohydrate 76g carbohydrate (6g sugars, Fiber 8g fiber), Protein 31g protein.
MEXICAN CHICKEN PENNE FOR KIDS
This hearty pasta dinner is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful, quick and available in a version kids will wolf down!-Marti Gutwein, Rensselaer, IndianaMore Kids Recipes »
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Heat through.
Nutrition Facts : Calories 438 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 617mg sodium, Carbohydrate 64g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.
SAUCY MEXICAN CHICKEN
Use your skills to make our Saucy Mexican Chicken skillet! Salsa, black beans and cheddar cheese make this Mexican chicken recipe so delicious.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
- Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
- Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 37 g
MEXICAN PENNE WITH CHICKEN THIGHS RECIPE - (4.4/5)
Provided by mjohnmeyer
Number Of Ingredients 9
Steps:
- 1. Cook pasta according to package directions. 2. Meanwhile, cut chicken thighs into bite-size pieces. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring constantly, 4 to 5 minutes. Add garlic; cook until chicken is done. 3. Stir in flour. Gradually pour in broth and milk, stirring constantly. Add salsa and cream cheese. Cook, stirring, until cream cheese is melted and smooth. 4. Toss with pasta before serving. navywifecook.com
MEXICAN-STYLE CHICKEN WITH PENNE
The Husband loves penne and rigatoni and this looked pretty good. From Food & Wine magazine... I'm breaking my personal rule again...I haven't tried this - yet - but I'm planning on making it in the next week or so...The recipe did not say whether or not you leave the chicken whole, but I'm planning on cuttting mine up into bite-size pieces... (made it last night- I halved the amount of chipolte/sauce because I didn't want too much heat and I also added some of the juice from the tomatoes. Really good. I highly recommend the queso blanco too - tastes great in this)
Provided by HEP MEP
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
- Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
- Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
- Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
- Add the corn, season with salt & pepper and cook until the corn is heated through.
- Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
- Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.
MEXICAN CHICKEN PENNE
From Simple & Delicious, submitted by Marti Gutwein. Original also called for a 15 oz. can of black beans (rinsed and drained) to add in the second step, but I leave out as personal preference.
Provided by KlynnPadilla
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions. Meanwhile, combine chicken, dip, milk and salt.
- Drain pasta; add to chicken mixture and toss to coat. Top with tomato, onions and cheese.
Nutrition Facts : Calories 387.3, Fat 7, SaturatedFat 2.5, Cholesterol 42.8, Sodium 175.6, Carbohydrate 62.6, Fiber 8.8, Sugar 0.7, Protein 19.5
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- Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
- Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
- Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.
13 PENNE PASTA RECIPES FOR EASY WEEKNIGHT DINNERS
From thespruceeats.com
Author Cathy JacobsPublished 2020-03-26Estimated Reading Time 5 mins
- Penne all'Arrabbiata. Arrabbiata means "angry" in Italian, and this classic Roman pasta dish gets its cheeky name from its signature spicy tomato sauce, made with garlic and red chile peppers.
- Chicken, Cheese, and Penne Pasta Bake. In less than an hour, you can bake a yummy chicken penne casserole for weeknight dinner. Kids will love digging their forks into the tender, ooey, gooey pasta, which contains sneaky nutrition in the form of artichokes and mushrooms, along with a deliciously creamy cheese sauce.
- Pasta Salad With Chicken and Bacon. Smoky crumbled bacon adds something special to this creamy penne pasta salad that also boasts tasty chunks of cooked chicken (use rotisserie, or leftovers), plum tomatoes, red onion, and celery.
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MEXICAN CHICKEN PENNE BAKE (LOW SODIUM, LOW FAT, …
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This hearty pasta dinner is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful, quick and available in a version kids will wolf down!—Marti Gutwein, Rensselaer, IndianaMore Kids Recipes »
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Fry the onion and peppers in a large saucepan until translucent. Add the chicken, spices and salt. Fry Cook for a further 5 minutes, or until the chicken has taken on some colour. Add the stock, cream, bring up to the boil and simmer for 2 minutes before adding the penne and cheese. Stir well. Sprinkle with a bit more cheddar and some spring onion.
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