Penne With Chicken Roasted Peppers And Olives Recipes

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ROASTED PEPPER CHICKEN PENNE

My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12



Roasted Pepper Chicken Penne image

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.,

Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup julienned roasted sweet red peppers
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY

This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.

Provided by Mezzetta

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15



Baked Chicken With Mezzetta Olives And Roasted Red Peppers Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • Season the chicken thighs generously with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
  • Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
  • Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
  • Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
  • Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
  • Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
  • Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
  • Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 286 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 15 grams, Sugar 4 grams

6 large bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 cup Mezzetta® Roasted Red Bell Peppers, drained, sliced in strips
1 cup Mezzetta® Pitted Castelvetrano Italian Olives, drained and halved
1 cup yellow squash, or zucchini, or potatoes, sliced in ¼-inch (6 mm) thick half moons
1 can tomato, diced
½ cup dry white wine, (or chicken stock)
2 tablespoons unsalted butter
2 teaspoons fresh thyme leaf, chopped
¼ teaspoon red pepper flakes, (optional)
1 tablespoon fresh parsley, chopped

PENNE WITH CHICKEN, ROASTED PEPPERS, AND OLIVES

Categories     Chicken     Sauté     Quick & Easy

Yield 3-4

Number Of Ingredients 15



PENNE WITH CHICKEN, ROASTED PEPPERS, AND OLIVES image

Steps:

  • Heat olive oil in large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally. Add garlic, onion, and mushrooms to skillet, and stir and cook until chicken is cooked through. Add wine, basil, oregano, and tomato paste, stirring until combined and paste has blended thoroughly. Add olives and peppers (and the splash of vodka if you choose) and let simmer about 2-3 minutes. Add salt and pepper to taste. Add to hot pasta, top with grated parmesan and serve.

3/4 lb. boneless, skinless chicken breasts, cut into bite- size chunks
1 T. olive oil
1/2 onion, coarsely chopped
2 cloves minced garlic
3/4 c. sliced crimini or white button mushrooms
3 roasted red peppers from a jar, drained and coarsely chopped
1/2 t. dried basil
1/2 t. dried oregano
1/2-3/4 c. pitted black olives
1 1/2 T. tomato paste
3/4 c. white wine
splash of vodka (optional)
Salt and pepper to taste
12-14 oz. hot cooked penne pasta
Fresh grated parmesan

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS

Provided by Wendy Popp

Categories     Chicken     Mushroom     Pasta     Poultry     Tomato     Roast     Sauté     Winter     Bon Appétit     Virginia

Yield Makes 4 servings

Number Of Ingredients 12



Penne with Roasted Tomatoes, Chicken, and Mushrooms image

Steps:

  • Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
  • Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

1 pound plum tomatoes, quartered lengthwise, seeded, wedges halved
5 tablespoons olive oil
1 tablespoon dried oregano
12 ounces penne pasta
6 small portobello mushrooms (portobellini), dark gills removed, caps sliced
4 green onions, thinly sliced
3 garlic cloves, minced
3/4 pound chicken tenders, halved lengthwise, then halved crosswise
1 cup crumbled feta cheese
1 cup grated Parmesan cheese
1/2 cup low-salt chicken broth
1/4 cup dry white wine

PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES

Categories     Olive     Pasta     Tomato     Roast     Low Fat     Vegetarian     Dinner     Orange     Summer     Winter     Healthy     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Penne with Roasted-Tomato Sauce, Orange, and Olives image

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

Nonstick vegetable oil spray
2 pounds plum tomatoes, each cut into 6 wedges
1 onion, halved lengthwise, cut into thin wedges
2 tablespoons extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups penne (about 8 ounces)
3/4 cup chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly grated pecorino Romano cheese

PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA

Categories     Chicken     Pasta     Tomato     Roast     Low Fat     Quick & Easy     Feta     Arugula     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Penne with Chicken, Arugula, Roasted Tomatoes, and Feta image

Steps:

  • Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.
  • Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.

3 12-ounce bags cherry tomatoes
2 tablespoons olive oil
5 large garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups shredded roasted chicken breasts without skin (from purchased roast chicken)
8 ounces penne pasta
6 cups arugula leaves
1/2 cup crumbled feta cheese (about 3 ounces)

PENNE WITH CHICKEN, PORTABELLA & PEPPERS

This is something I came up with to have a restaurant style pasta dish at home. You can vary the sauce used, in order to change the recipe. It also works great with a red pepper sauce or an alfredo sauce. I used to use white mushrooms, but the potabellos really brought it to the next level.

Provided by Paul Elliott

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



Penne With Chicken, Portabella & Peppers image

Steps:

  • Cut up chicken into bite sized pieces.
  • Marinate in wine and 1 crushed clove of garlic for 1 hour.
  • Cook pasta according to package instructions and set aside.
  • Chop up all vegetables.
  • In large skillet heat 1 Tbsp olive oil on med high.
  • Add chicken and stir-fry until it just turns opaque.
  • Remove chicken and set aside.
  • Heat remaining olive oil and add onions and mushrooms.
  • Stir-fry about 5 minutes.
  • Add peppers and stir-fry about 5 minutes.
  • Add tomato and stir fry about a minute.
  • Put chicken back in for about 2 minutes.
  • Add in marinara sauce and stir to coat everything.
  • Add in cooked penne noodles and stir in for a minute.
  • Serve and enjoy.

Nutrition Facts : Calories 604.1, Fat 12.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 667, Carbohydrate 90.3, Fiber 11.7, Sugar 13.9, Protein 31.1

350 g penne pasta
3 boneless skinless chicken breasts
1/4 cup red wine
3 garlic cloves
1/2 Spanish onions or 1/2 vidalia onion, thickly diced
1/2 red pepper, thickly sliced
1/2 green pepper, thickly sliced
2 portabella mushroom caps, thickly sliced
1 roma tomato, diced
2 tablespoons olive oil
2 cups marinara sauce (I use recipe no. 95168)

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