Chicken Garden Vegetable Penne Food

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PENNE PASTA WITH VEGETABLES



Penne Pasta with Vegetables image

Make and share this Penne Pasta with Vegetables recipe from Food.com.

Provided by William Uncle Bill

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces penne pasta, dry
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 small red onion, sliced thin
2 cups sliced fresh mushrooms
2 cups sliced zucchini
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped small
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Add broccoli for the last 2 minutes of cooking pasta.
  • Drain well and transfer to a large bowl.
  • Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
  • Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
  • Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
  • Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
  • Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
  • When done, add cooked mixture to pasta/broccoli and toss to coat well.
  • Season to taste with salt and pepper.
  • Sprinkle with parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13

CHICKEN PENNE & VEGETABLES



Chicken Penne & Vegetables image

Make and share this Chicken Penne & Vegetables recipe from Food.com.

Provided by swankypup

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces cooked chicken breasts, diced
3 tablespoons all-purpose flour
3 tablespoons butter
2 cups skim milk
1 pinch white pepper
1 1/2 teaspoons italian seasoning
2 tablespoons parmesan cheese, grated
7 ounces penne pasta (whole wheat is good!)
2 yellow bell peppers, chopped or 2 orange bell peppers
1 zucchini, chopped
12 ounces fresh broccoli, chopped
6 ounces fresh mushrooms, sliced (optional)
garlic
1 cup monterey jack cheese

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.

Nutrition Facts : Calories 442, Fat 17.7, SaturatedFat 9.1, Cholesterol 82.8, Sodium 286.7, Carbohydrate 41.7, Fiber 5.9, Sugar 1.5, Protein 30.3

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

CREAMY CHICKEN PENNE WITH VEGGIES



Creamy Chicken Penne with Veggies image

Follow this Creamy Chicken Penne with Veggies recipe! Combine crunchy veggies and garlic in a rich-tasting sauce for an unforgettable pasta dish!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 14

2 cups penne pasta, uncooked
1 Tbsp. olive oil
3/4 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup chopped onions
1/2 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
1 zucchini, cut lengthwise in half, then crosswise into thin slices
1 small red pepper, chopped
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. flour
1-1/2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup POLLY-O Grated Romano Cheese
1 Tbsp. finely chopped fresh parsley

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.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

VEGETABLE PENNE



Vegetable Penne image

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

OVEN-ROASTED VEGETABLE PENNE



Oven-Roasted Vegetable Penne image

Make and share this Oven-Roasted Vegetable Penne recipe from Food.com.

Provided by FrVanilla

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

9 medium roma tomatoes, seeded and cut into thin wedges
2 medium zucchini, halved lengthwise and cut into 1/2 inch slices
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups penne pasta
3 tablespoons italian style tomato paste
1/2 cup parmesan cheese, finely shredded
1/4 cup fresh basil, chopped

Steps:

  • Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
  • Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
  • To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.

CHICKEN GARDEN MEDLEY



Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

CHICKEN GARDEN VEGETABLE PENNE



Chicken Garden Vegetable Penne image

Make and share this Chicken Garden Vegetable Penne recipe from Food.com.

Provided by nnreq

Categories     Lunch/Snacks

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

2 limes
1 teaspoon lime zest
1 clove garlic, crushed
2 tablespoons salad oil
4 teaspoons fresh cilantro, chopped
2 tablespoons red wine vinegar
salt and pepper
3 tablespoons olive oil
1/2 cup pine nuts
8 ounces boneless skinless chicken breasts
1 lb penne pasta, cooked
1 red pepper, julienned
1 yellow pepper, julienned
1 green pepper, julienned
1 carrot, peeled and julianned
1/4 cup frozen green pea
1/4 cup frozen sweet corn
2 teaspoons fresh basil, chopped
2 teaspoons fresh parmesan cheese, grated

Steps:

  • Mix together the juice of 1 lime, 1 teaspoon of lime zest, 1 garlic clove, crushed, 2 Tablespoons salad oil, 2 teaspoons fresh cilantro, chopped and salt and pepper to taste.
  • Marinate chicken breast for two hours in the refrigerator.
  • Place the chicken breast in a pan and cook over medium-high heat for 3 minutes on each side.
  • Remove from pan, cool and slice.
  • combine the chicken with the cooked penne, red, green, and yellow pepper, carrot, peas, and corn.
  • In a seperate bowl, combine 3 Tablespoons of olive oil, juice of one lime, 2 teaspoons of cilantro, 2 teaspoons of red wine vinegar, and salt and pepper to taste.
  • Pour over penne mixture and toss.
  • Sprinkle with the basil, parmesan cheese and pine nuts to finish.

Nutrition Facts : Calories 542.3, Fat 22.1, SaturatedFat 2.7, Cholesterol 24.8, Sodium 79.5, Carbohydrate 73.2, Fiber 11.5, Sugar 3.4, Protein 17.4

GARDEN PENNE



Garden Penne image

This is a great way to get all your veggies in. I hope you enjoy it as much as we do.

Provided by Isabel Barbosa Velozo

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package penne pasta
1 tablespoon olive oil
2 zucchini, chopped
2 yellow squash, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon crushed garlic
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) jar chunky style pasta sauce
1 (15.25 ounce) can whole kernel corn, drained
1 teaspoon crushed red pepper, or to taste
½ teaspoon black pepper, or to taste
2 cups shredded mozzarella cheese

Steps:

  • 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, place the pasta in a large bowl, and set aside.
  • While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 645.9 calories, Carbohydrate 104.2 g, Cholesterol 26.7 mg, Fat 14.7 g, Fiber 12.1 g, Protein 27.5 g, SaturatedFat 5.6 g, Sodium 1180.1 mg, Sugar 23 g

RED PESTO AND VEGETABLE PENNE



Red Pesto and Vegetable Penne image

Make and share this Red Pesto and Vegetable Penne recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
1 aubergine, cubed
1 red pepper, deseeded and chopped
1 orange bell pepper, deseeded and chopped
350 g dry penne pasta
3 tablespoons red pesto sauce
2 tablespoons rice vinegar
fresh ground black pepper
200 g feta cheese
basil leaves (to garnish)

Steps:

  • Heat the olive oil in a large pan, add the aubergine and peppers, and sautee over a moderate heat for 10 minutes until the aubergine is golden and the peppers softened and browned at the edges.
  • While the vegetables are sauteing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the aubergine and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the veg on top. Crumble over the feta cheese and serve garnished with basil leaves.

Nutrition Facts : Calories 555.4, Fat 26, SaturatedFat 9.6, Cholesterol 44.5, Sodium 564.3, Carbohydrate 70.2, Fiber 12.8, Sugar 6, Protein 14.4

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