Mexican Penne Food

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MEXICAN CHICKEN PENNE



Mexican Chicken Penne image

This hearty pasta meal from Marti Gutwein of Rensselaer, Indiana is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful and quick!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup 2% milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.

Nutrition Facts : Calories 519 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 782mg sodium, Carbohydrate 76g carbohydrate (6g sugars, Fiber 8g fiber), Protein 31g protein.

MEXICAN PASTA



Mexican Pasta image

A great vegetarian dish with a kick!

Provided by PIAZZA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 4

Number Of Ingredients 11

½ pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
½ cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
¼ cup salsa
¼ cup sliced black olives
1 ½ tablespoons taco seasoning mix
salt and pepper to taste

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.
  • While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
  • Toss sauce with cooked pasta and serve.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 g

MEXICAN-STYLE CHICKEN WITH PENNE



Mexican-Style Chicken With Penne image

The Husband loves penne and rigatoni and this looked pretty good. From Food & Wine magazine... I'm breaking my personal rule again...I haven't tried this - yet - but I'm planning on making it in the next week or so...The recipe did not say whether or not you leave the chicken whole, but I'm planning on cuttting mine up into bite-size pieces... (made it last night- I halved the amount of chipolte/sauce because I didn't want too much heat and I also added some of the juice from the tomatoes. Really good. I highly recommend the queso blanco too - tastes great in this)

Provided by HEP MEP

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb penne rigate
5 tablespoons extra virgin olive oil
1 lb boneless skinless chicken thighs (or breasts)
salt & freshly ground black pepper
1 onion, diced
1 large garlic clove, minced
1 (28 ounce) can diced tomatoes, drained
1 large chipotle chile in adobo, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 lb queso blanco or 1/4 lb mozzarella cheese, coarsely grated
1/4 cup coarsely chopped cilantro leaf

Steps:

  • Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
  • Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
  • Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
  • Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
  • Add the corn, season with salt & pepper and cook until the corn is heated through.
  • Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
  • Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

MEXICAN CHICKEN PENNE FOR KIDS



Mexican Chicken Penne for Kids image

This hearty pasta dinner is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful, quick and available in a version kids will wolf down!-Marti Gutwein, Rensselaer, IndianaMore Kids Recipes »

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (16 ounces) uncooked penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Heat through.

Nutrition Facts : Calories 438 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 617mg sodium, Carbohydrate 64g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

MEXICAN PENNE



Mexican Penne image

Easy, one dish meal. Got this off of the back of the pasta box and changed it a bit to fit our tastes. I seem to be on a Mexican kick lately.

Provided by Karen..

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb ground beef
0.5 (1 lb) box penne pasta, cooked as directed
2 (16 ounce) jars salsa
1 (15 ounce) can black beans, drained
2 cups Mexican blend cheese, shredded (or sharp cheddar)

Steps:

  • Heat oven to 350°.
  • Brown ground beef in a skillet and drain.
  • Cook noodles.
  • Combine beef, pasta, salsa and beans in a large bowl.
  • Spread half of mixture in a 9x12-inch baking dish and sprinkle with half of the cheese.
  • Repeat layers, cover and bake for 35 to 40 minutes.

Nutrition Facts : Calories 856.1, Fat 38.8, SaturatedFat 19.6, Cholesterol 146.4, Sodium 2184.6, Carbohydrate 80.6, Fiber 16.6, Sugar 10, Protein 49.8

TOMATO PENNE WITH AVOCADO



Tomato penne with avocado image

Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie

Provided by Sara Buenfeld

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 14

100g wholemeal penne
1 tsp rapeseed oil
1 large onion, sliced, plus 1 tbsp finely chopped
1 orange pepper, deseeded and cut into chunks
2 garlic cloves, grated
2 tsp mild chilli powder
1 tsp ground coriander
½ tsp cumin seeds
400g can chopped tomatoes
196g can sweetcorn in water
1 tsp vegetable bouillon powder
1 avocado, stoned and chopped
1/2 lime, zest and juice
handful coriander, chopped, plus extra to serve

Steps:

  • Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
  • Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
  • Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.

Nutrition Facts : Calories 495 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 26 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

MEXICAN PENNE WITH CHICKEN THIGHS RECIPE - (4.4/5)



Mexican Penne with Chicken Thighs Recipe - (4.4/5) image

Provided by mjohnmeyer

Number Of Ingredients 9

1/2 lb uncooked penne pasta
1 lb skinless, boneless chicken thighs
1 tablespoon butter
1 clove garlic, minced
2 tablespoons flour
1/2 cup chicken broth
1/4 cup milk
1/2 cup salsa
1/2 package cream cheese, cut into pieces (4 oz)

Steps:

  • 1. Cook pasta according to package directions. 2. Meanwhile, cut chicken thighs into bite-size pieces. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring constantly, 4 to 5 minutes. Add garlic; cook until chicken is done. 3. Stir in flour. Gradually pour in broth and milk, stirring constantly. Add salsa and cream cheese. Cook, stirring, until cream cheese is melted and smooth. 4. Toss with pasta before serving. navywifecook.com

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