Penne And Chicken Tenderloins With Spiced Tomato Sauce Food

PENNE AND CHICKEN TENDERLOINS WITH SPICED TOMATO SAUCE

Steps:

• Combine first 5 ingredients in a small bowl; rub over chicken.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 4 minutes, turning once.
• Remove from heat; set aside.
• Reduce heat to medium.
• Add garlic; sauté 30 seconds or until garlic is soft.
• Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil.
• Reduce heat, and simmer 15 minutes.
• Add chicken, and simmer 5 minutes.
• Cook pasta according to package directions, omitting salt and fat. Drain.
• Toss pasta with sauce in a large bowl.
• Sprinkle with cheese and basil.

ITALIAN CHICKEN AND SPICY TOMATO SAUCE

Steps:

• Cut raw chicken into small cubed pieces.
• Place into skillet with Tbsp of olive oil.
• Cook until the chicken is almost done.
• Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
• Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
• Continue to cook for about 3-7 minutes more.
• Then add in the tomato paste.
• Cook about 5-7 minutes more to complete.
• Meanwhile, heat the pasta according to the package directions.
• After cooking the pasta, drain but do not rinse.
• Serve the sauce over the pasta and enjoy!

TOMATO CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Stir in wine or broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened.

PENNE CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.