Penne Pasta Oven Roasted Chicken By Florida Native Recipes

Steps:

• Preheat oven to 325 degrees.
• Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
• Bake chicken 30-40 minutes or until thoroughly cooked through.
• Remove from oven, cool, and slice into bite-size chunks.
• While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
• Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
• Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
• Over medium-high heat, stir-fry the asparagus for about 3 minutes.
• Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
• Stir together well and bring to a boil.
• Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
• Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
• Remove pan from heat.
• Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
• Serve in individual pasta bowls with warm garlic bread.

Steps:

• Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.
• Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4" slices. Set aside.
• Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.
• Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.
• Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn. Add snow peas, leeks and saute' tender. Add the blackened chicken and saute' 2 more minutes. Add the sauce, pasta, 1 C cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

Steps:

• Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,