Italian Herb Chicken Penne Food

ITALIAN CHICKEN AND PENNE

Steps:

• Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

CHICKEN PENNE ITALIANO

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.

ROASTED ITALIAN HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
• Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

ITALIAN HERB BAKED CHICKEN & PASTA RECIPE - (4.4/5)

Steps:

• Preheat oven to 375ºF. Place pasta, chicken and 1 cup of the cheese in 13x9-inch baking dish. Mix water, seasoning mix and tomatoes until well blended. Pour over pasta and chicken. Stir to coat well, making sure most of the pasta is covered with sauce. Cover with foil. Bake 45 minutes or until chicken is cooked through. Remove foil and stir. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes. (Sauce will continue to thicken upon standing.)

ITALIAN CHICKEN AND PENNE

Steps:

• Cook pasta according to directions, drain.
• Stir fry the chicken, pepper, onion and garlic in oil until no longer pink.
• Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through.
• Remove from heat and sprinkle with cheese; let stand until melted.

ITALIAN HERB CHICKEN PENNE

Steps:

• Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
• Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
• Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
• Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
• Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
• Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

ITALIAN HERBED CHICKEN WITH PENNE PASTA

Steps:

• Place broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 minute Let stand 5 minute Remove tomatoes and cut up. Reserve broth.
• Heat oil in large nonstick skillet. Add chicken and cook until browned, stirring often.
• Add mushrooms and cook until tender. Stir in flour and cook and stir 1 minute.
• Add tomatoes and reserved broth. Cook and stir until mixture boils and thickens. Stir in spinach and pasta. Serve with cheese.

BAKED ITALIAN HERB CHICKEN

Steps:

• Preheat oven to 450°F.
• Make a pocket out of foil and place chicken breasts inside.
• Coarsely chop the potatoes (do not peel potatoes) and onions and put inside the foil pocket on top of the chicken.
• Add salt, pepper, butter, Italian herb seasoning and butter. Toss to coat all ingredients well. Add more salt and pepper if desired.
• Place bay leaf on top.
• Seal the foil pocket and place on a cookie sheet and bake for 30-45 minutes until chicken is done.
• Allow pocket to sit for 5 minutes before you try to open it. The steam is very hot and can burn you.

ITALIAN CHICKEN PANINI

Steps:

• Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
• Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
• Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.