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
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.
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
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
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
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.
CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS
Delicious, light, easy, and full of flavor; it doesn't get much better than that!
Provided by Emily
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
- Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
- Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 731.4 calories, Carbohydrate 113.6 g, Cholesterol 38.8 mg, Fat 15.3 g, Fiber 15.1 g, Protein 38.6 g, SaturatedFat 4.3 g, Sodium 727.1 mg, Sugar 9.8 g
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
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
PENNE PASTA WITH SUN-DRIED TOMATOES
Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.
Provided by januarybride
Categories Penne
Time 20m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
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