CHICKEN PENNE ITALIANO
An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
Provided by Jeanine Farrar Bubick
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g
SPINACH AND GRILLED CHICKEN PENNE
Spinach and Grilled Chicken Penne Pasta.
Provided by Regina
Categories Main Dish Recipes Pasta Chicken
Time 42m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
- Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
- Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
- Mix pasta into spinach-chicken mixture; toss well.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 80.4 g, Cholesterol 89.8 mg, Fat 14.3 g, Fiber 5.5 g, Protein 46.8 g, SaturatedFat 6.7 g, Sodium 2163.4 mg, Sugar 4.5 g
RICK'S GRILLED CHICKEN PENNE PASTA
This is a pasta recipe I've been cooking forever. I've changed it slightly over the years, but it's basically the same sauce I've made since I was a teenager.
Provided by rickscott
Categories One Dish Meal
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions in olive oil until translucent.
- Add garlic and cook for one more minute.
- Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley.
- Once sauce boils reduce to simmer and add grilled chicken.
- Simmer until pasta is cooked.
- Cook penne pasta in boiling, salted water.
- Strain pasta and add to sauce.
- Serve topped with Parmesan cheese.
- Notes:.
- Add red pepper flakes for arabiatta.
- Add oregano for a spicier version.
Nutrition Facts : Calories 322.8, Fat 9.3, SaturatedFat 2.1, Cholesterol 37.1, Sodium 1036.6, Carbohydrate 44.4, Fiber 7.3, Sugar 7.4, Protein 17.6
CHICKEN PENNE PASTA - J. GILBERT'S RESTAURANT
I haven't made this yet. Comes from a book called "Restaurant Secrets". I have, however, eaten at this restaurant, and the food has always been delicious. Cleaning out my cookbook cabinet and getting ready to put a bunch in a garage sale. So, posting some recipes I'd still like to try.
Provided by charlie 5
Categories Penne
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 3039.3, Fat 205.6, SaturatedFat 105.4, Cholesterol 716.7, Sodium 1043.4, Carbohydrate 214.4, Fiber 29.8, Sugar 11.7, Protein 94.6
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