Penne With Chicken And Sun Dried Tomatoes Recipes

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BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 12



Baked Penne with Chicken and Sun-Dried Tomatoes image

Steps:

  • Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  • In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
  • In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  • Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
  • Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

PENNE CHICKEN WITH SUN-DRIED TOMATOES

"The use of precooked chicken and sauce that comes in a jar make this dish fast and easy to assemble." The sun-dried tomatoes give this cheesy casserole a sophisticated feel; it's great for company. -Robin Klawinski of Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8



Penne Chicken with Sun-Dried Tomatoes image

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.

Nutrition Facts : Calories 535 calories, Fat 29g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1566mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.

3-3/4 cups uncooked penne pasta
2 jars (15 ounces each) sun-dried tomato Alfredo sauce
2 packages (9 ounces each) ready-to-use Southwestern chicken strips
2 cups oil-packed sun-dried tomatoes, drained and chopped
1 jar (6 ounces) sliced mushrooms, drained
4 green onions, sliced
1/8 teaspoon pepper
1-1/2 cups shredded Parmesan cheese

PENNE WITH SUN-DRIED TOMATO PESTO

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6



Penne with Sun-Dried Tomato Pesto image

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

Make and share this Baked Penne With Chicken and Sun-Dried Tomatoes recipe from Food.com.

Provided by nicoleingermantown

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12



Baked Penne With Chicken and Sun-Dried Tomatoes image

Steps:

  • Preheat oven to 400 degrees.
  • Grease a baking dish.
  • Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
  • In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
  • In large dutch oven or heavy pot, melt butter over med heat. Add flour and garlic, cook whisking 1 minute. While whisking, gradually add milk, bring to a simmer, whisking frequently. Add mushrooms and tomatoes, cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.
  • Add chicken and pasta to pot, season with salt and pepper.
  • Bake, uncovered,until top is golden and bubbly, about 25 minutes.
  • Let stand 5 minutes before serving.

6 tablespoons butter
salt and pepper
1 lb penne
1 teaspoon olive oil
2 boneless skinless chicken breasts
1/2 cup plus 2 t flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, sliced
1/2 cup sun-dried tomato packed in oil, drained and sliced
6 ounces provolone cheese, shredded
4 ounces parmesan cheese, grated

LIGHT PENNE WITH SUN-DRIED TOMATOES AND CHICKEN

A distinctive filling dish full of flavor with only 4.1g fat per serving! Most of the prep and cooking are done at the same time.

Provided by ChipotleChick

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17



Light Penne With Sun-Dried Tomatoes and Chicken image

Steps:

  • Preheat oven to 350.
  • If using cellophane wrapped sundried tomatoes, reconstitute in a small bowl with the boiling water.
  • Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
  • Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
  • Bake 15 to 20 minutes or until meat is no longer pink and juices run clear.
  • Shred chicken and reserve cooking juices.
  • Drain the sundried tomatoes and chop them fine.
  • Pour the chicken cooking juices into a small saucepan.
  • Add the shallot, mushrooms, peas, and tomatoes.
  • Saute on low a few minutes until liquid is absorbed and vegetables are wilted.
  • Remove pan from heat.
  • Cover to keep veggies warm.
  • Add Penne to the boiling water and cook to desired consistency, 8-10 minutes.
  • While pasta is cooking, preheat a heavy small saucepan on medium for 1 minute, then coat twice with cooking spray.
  • Add garlic and flour, then whisk in evaporated skim milk.
  • Add the nutmeg and red pepper flakes.
  • Whisk constantly and bring to a boil.
  • Continue to cook another 5 minutes, whisking constantly, until thickened.
  • Reduce heat to low and add basil.
  • Drain cooked pasta and place in a large bowl.
  • Add chicken, veggies, and sauce.
  • Toss and garnish with black olives.

1/4 cup sun-dried tomato, to taste (preferably packed in cellophane)
1/2 cup boiling water
6 ounces boneless skinless chicken breasts
1/4 cup white wine
1 tablespoon italian seasoning
3 tablespoons chopped shallots
1 1/4 cups chopped fresh baby mushrooms or 1 1/4 cups portabella mushrooms
1/2 cup fresh peas or 1/2 cup thawed frozen peas, to taste
8 ounces dry penne pasta
cooking spray
5 garlic cloves, peeled and minced
1 tablespoon flour
12 ounces evaporated skim milk
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
5 black olives, sliced

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

This pasta dish looks and tastes great. It looks stunning served in bowls or large, restaurant-like plates. I love sun-dried tomatoes and fresh basil! The pine nuts add a nice touch. Roast the pine nuts in a skillet on low heat. Watch the nuts as they turn brown (and then black) suddenly. Serve this tasty dish with fresh parmesan cheese and a glass of wine.

Provided by tigerduck

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Penne With Chicken, Sun-Dried Tomatoes and Pine Nuts image

Steps:

  • Cut the sun-dried tomatoes into thin stripes. Keep the oil.
  • Heat wok or large skillet. Add 1 tablespoons of the kept oil.
  • Fry meat in 2-3 portions. Add more oil if necessary.
  • Add fried meat to the wok again.
  • Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
  • Add cooked penne and basil and mix. Leave on stove until penne are warm.
  • Season with salt and pepper.
  • Serve in bowls and top with roasted pine nuts.

1 (270 g) jar sun-dried tomatoes packed in oil
500 g chicken breasts, cut into thin stripes
2 garlic cloves, crushed
125 ml cream (use more if desired)
2 tablespoons fresh basil, cut into stripes
400 g penne, cooked
2 tablespoons pine nuts, roasted
salt and pepper

PENNE WITH SUN-DRIED TOMATOES AND CHICKEN

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 45m

Yield 4 main-dish servings

Number Of Ingredients 17



Penne With Sun-Dried Tomatoes and Chicken image

Steps:

  • Preheat the oven to 350 degrees.
  • Put the sun-dried tomatoes in a bowl, add 1/2-cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
  • Combine the chicken and wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices.
  • Drain the sun-dried tomatoes, and slice them thin.
  • Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
  • Add the penne to the boiling water in the large pot, and cook over high heat to desired doneness, 8 to 12 minutes.
  • While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat; then spray it twice with the vegetable oil. Toss in the garlic and flour; then, whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil, and continue cooking for about 5 minutes, until thickened. Reduce the heat to the lowest setting, and stir in basil.
  • Drain the cooked pasta, and transfer to a warm serving bowl. Add the chicken, vegetables and sauce. Season with salt, if desired, and toss. Garnish with olive slices.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 9 grams, TransFat 0 grams

1/4 cup sun-dried tomatoes, not packed in oil
6 ounces boneless, skinless chicken breast
1/4 cup dry white wine
1 tablespoon Italian seasoning
3 tablespoons chopped shallot (1 large shallot)
1 1/4 cups chopped fresh portobello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or thawed frozen peas
8 ounces dried penne
Light vegetable-oil cooking spray
5 garlic cloves, peeled and minced
1 tablespoon flour
12 ounces evaporated skim milk
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 teaspoon salt, optional
5 medium black olives, thinly sliced

PENNE WITH SUN-DRIED TOMATO PESTO AND CHICKEN

I saw this recipe being made on "Everyday Italian" on the food network. The original recipe did not call for chicken, but I think it needed a little meat to make it extra yummy. Enjoy!

Provided by Juju Bee

Categories     Penne

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7



Penne With Sun-Dried Tomato Pesto and Chicken image

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
  • Meanwhile chop cooked chicken.
  • Drain pasta, reserving 1 cup of the cooking liquid.
  • Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
  • Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
  • Season the pasta to taste, with salt and pepper and serve.

Nutrition Facts : Calories 464.2, Fat 13.9, SaturatedFat 3.6, Cholesterol 40.3, Sodium 315.2, Carbohydrate 66.6, Fiber 10.7, Sugar 0.1, Protein 22.2

12 ounces penne pasta
1 1/2 cups diced cooked chicken
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil
2 garlic cloves
salt & freshly ground black pepper
1 cup packed fresh basil leaf
1/2 cup freshly grated parmesan cheese

BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES

I found this recipe at http://onceamonthmom.com/ (a great site that helps you fill your freezer by creating monthly menus using seasonal recipes). I haven't tried it yet...please review if you do!

Provided by Cynthia Q

Categories     Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9



Baked Chicken and Artichoke Penne With Sundried Tomatoes image

Steps:

  • In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
  • To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.

14 ounces penne
2 cups cooked boneless skinless chicken breasts, diced
14 ounces artichoke hearts, undrained
1/4 cup sun-dried tomato, drained, thinly sliced
1/2 cup parmesan cheese
4 garlic cloves, minced
1 cup mozzarella cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper

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