Chicken Penne With Herb Cheee Food

BOURSIN CHEESE PASTA

Steps:

• Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.
• Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.
• Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
• Stir in the Boursin cheese.
• Add the cooked pasta.
• Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
• Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
• Top with pine nuts and the remaining Parmesan cheese.

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
• Drain pasta. Add to skillet; mix lightly.

CHICKEN PENNE WITH HERB CHEEE

Steps:

• 1. In a deep skillet or dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
• 2. Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and chop.
• 3. Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
• 4. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with parmesan cheese and black pepper.

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

CHEESY CHICKEN PENNE

Steps:

• Fill a large pot with water and cook penne according to directions on box.
• Meanwhile, chop the thawed chicken into bite-size strips. Set aside.
• When the penne is done, drain and set aside; heat the pot with the olive oil and let the oil get really hot.
• Add just under 1 TBSP of fresh minced garlic and add basil and onion. Stir around a bit and add the chicken. Sprinkle with salt and then sprinkle a lot of garlic salt. Add a little ground black pepper.
• Stir fry until chicken is no longer pink, around 5 minutes; do not overcook, as the chicken will get tough!
• Spoon the chicken into the bottom of a casserole dish that has been sprayed with non-stick cooking spray; glass looks really pretty. Spread penne evenly over that.
• Pour marinara sauce over all and sprinkle mozzarella cheese over that. Sprinkle the cheddar cheese over everything, it should just be a thin layer.
• Bake at 300°F until cheese melts, about 9-15 minutes.

KRAFT THREE CHEESE CHICKEN PENNE

Steps:

• HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
• COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 minute Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 minute or until chicken is done. Stir in Neufchatel cheese.
• DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
• BAKE 20 minute Sprinkle with remaining cheeses. Bake 3 minute.

PENNE WITH CHICKEN AND FRESH HERB SAUCE

Steps:

• Bring a saucepan of water to a boil.
• Add fresh herbs and garlic to water, and cook for a few seconds, until herbs turn brighter green. Remove and drain.
• Place herbs and garlic in a blender or food processor with ricotta, broth, salt, and peppers.
• Blend until smooth.
• Heat grill.
• Cook penne according to package directions.
• Drain pasta, and place in serving platter.
• While chicken and pasta cook, transfer sauce to a saucepan, heat over medium low heat until chicken and pasta are ready.
• Season chicken with season salt and pepper. Coat with cooking spray if necessary.
• Grill over medium fire, turning once, 8-10 minutes or until chicken is just cooked through.
• Remove chicken to cutting board, and let rest until until sauce and pasta are done.
• Slice chicken.
• Arrange pasta and chicken on a serving platter.
• Spoon warmed sauce over pasta and chicken.
• If using, garnish with fresh basil sprigs, and sprinkle paprika over the finished dish.

FRESH HERB PENNE WITH CHICKEN AND TOMATOES

Steps:

• Cook and drain pasta according to package directions.
• Heat olive oil in large skillet over medium high heat. Add garlic and cook for one minute. Add tomatoes and basil; cook 2 minutes. Add chicken; simmer for 5 minutes. Toss with pasta and Mozzarella cheese. Season to taste with salt and cracked black pepper. Serve immediately.
• Note: if you do not have fresh basil or garlic, you may substitute 1-1/2 teaspoons dried basil and 1/8 teaspoon garlic powder.