Penne Al Pollo Food

SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA

Steps:

• Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
• Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
• Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
• Stir in the Parmesan until well incorporated, and adjust the seasonings.
• Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
• Alfredo Add-Ins
• When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
• Make Ahead
• While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

PENNE POLLO ALLA GORGONZOLA

Steps:

• Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
• Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
• Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
• Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
• If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
• Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
• Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

POLLO AL LIMONE (LEMON CHICKEN)

Steps:

• Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
• When ready to cook, preheat oven to 350 degrees F.
• Heat the remaining 2 tablespoons of olive oil in a large frying pan.
• Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
• Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.

PENNE ALL'A GLIO E POLLO (PENNE WITH GARLIC AND CHICKEN)

Steps:

• Cook pasta according to box directions. Drain and set aside.
• Peel garlic and sauté in 1/2 of olive oil for 2-5 minutes until tender on low heat. Puree garlic in food processor with 1/4 cup oil, basil and rosemary to make pesto.
• Add pesto, green onion, chicken and cheese to pasta; mix very well.
• Drizzle and toss with olive oil (up to 1/4 cup) until desired consistency.
• Serve immediately.

PENNE POLLO (CHICKEN PASTA)

Steps:

• In a frying pan or saucepan cook the chicken until almost cooked
• Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
• Add 1 tsp of Pesto

PENNE AL MASCARPONE

Steps:

• Start the pasta.
• In saucepan over medium heat, melt the butter, then mascarpone.
• Stir in the cream, brandy, tomato sauce and walnuts.
• Remove from heat.
• Once pasta is cooked, set the cheese sauce back on low heat.
• Add cooked pasta and toss with sauce.
• Sprinkle with half the grated cheese and season with black pepper.
• Toss again and taste for seasoning.
• Add Salt.
• Toss again.
• Serve in hot bowls and garnish with parsley and rest of the grated cheese.