Pennewithchickensundriedtomatoesandpinenuts Recipes

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

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.

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:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
• Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

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:

• 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 and reserve.
• Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

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:

• 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.

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.

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
• Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• In a pan cook chopped chicken with garlic and other seasonings you like. (I used a little Jamaican Jerk seasoning.).
• Prepare the white sauce. Place butter in small saucepan (preheated) over medium heat. Once the butter foams, add flour and stir for 1 minute (try not to let it turn brown). Add milk to the mix and continue stirring until it starts to bubble. Reduce heat; simmer for 10 minutes. Add and stir in pepper, Italian seasoning, and parmesan cheese.
• While white sauce is simmering, boil water for penne. Cook penne about 8-9 minutes and for the last minute add the chopped broccoli.
• In a large bowl, combine pasta, broccoli, chicken and chopped veggies. Stir white sauce inches Pour all into a large casserole dish. Sprinkle on cheese. Cover with foil or lid. Bake for 20-30 minutes.

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.

Steps:

• Combine first 5 ingredients in a small bowl; rub over chicken.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 4 minutes, turning once.
• Remove from heat; set aside.
• Reduce heat to medium.
• Add garlic; sauté 30 seconds or until garlic is soft.
• Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil.
• Reduce heat, and simmer 15 minutes.
• Add chicken, and simmer 5 minutes.
• Cook pasta according to package directions, omitting salt and fat. Drain.
• Toss pasta with sauce in a large bowl.
• Sprinkle with cheese and basil.

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.

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
• Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.