Chicken Penne Pasta With Pink Sauce Food

TRICOLORE PENNE PASTA WITH CHICKEN

Steps:

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
• Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
• Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
• Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper.
• Place 2 cups Parmesan cheese into a shallow bowl.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in 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.
• Dip chicken breasts into the beaten egg whites.
• Press chicken into Parmesan cheese in shallow bowl to coat both sides.
• Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
• Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
• Stir vegetables into the sauce.
• Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
• Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

PASTA WITH PINK SAUCE

Steps:

• In medium skillet, saute garlic in olive oil for 2 minutes.
• Add tomato sauce and simmer for 1 minute.
• Add wine and half and half, simmer for 2 minutes.
• Add sun-dried tomatoes.
• Stir well.
• Add basil and simmer for 1 minute.
• Add cooked pasta. remove from heat,
• Add cheese and stir.
• Serve.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

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!

PENNE WITH PINK VODKA SAUCE

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.
• In a large skillet, saute garlic in the butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix sauce into hot pasta.

CHICKEN PENNE PASTA WITH PINK SAUCE

Steps:

• Cook the pasta according to package directions; drain well.
• Return the pasta to the pot and set aside.
• Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
• Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
• Remove the pan from the oven and let the chicken cool.
• When it is cool enough to handle, dice the chicken and set aside.
• Coat a 9 x 13 inch casserole dish with cooking spray.
• In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
• Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
• Add the prosciutto, green and yellow peppers, capers, and basil.
• Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
• Add the chicken mixture to the reserved penne and mix well.
• Spread half of the mixture in prepared pan.
• In a bowl, combine the marinara and Alfredo sauces.
• Top the penne with 1 cup of sauce.
• Put the remaining penne mixture over the sauce, then add the remaining sauce.
• Sprinkle the top with Parmesan cheese.
• Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
• Remove the pan from the oven and toss the pasta thoroughly.