CHICKEN FLORENTINE PASTA
Give boring weeknight dinners a boost with this easy recipe for chicken florentine pasta from Delish.com.
Categories Chicken Florentine Pasta italian recipe weeknight recipe chicken pasta creamy pasta penne pasta fancy pasta
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
- Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)
- Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.
- Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.
BAKED PENNE FLORENTINE
This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
- Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
- Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
CHICKEN-PENNE FLORENTINE BAKE
Combine chicken, spinach and three kinds of cheese with multigrain pasta for a Chicken-Penne Florentine Bake. This chicken-penne Florentine serves six.
Provided by My Food and Family
Categories Home
Time 43m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
- Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
- Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
THREE-CHEESE CHICKEN PENNE FLORENTINE
Make and share this Three-Cheese Chicken Penne Florentine recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°.
- Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
- Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
- Place cottage cheese in a food processor and process until very smooth.
- Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
- Place mixture into a 2-quart baking dish coated with cooking spray.
- Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
- Bake for 25 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 281.2, Fat 7, SaturatedFat 3, Cholesterol 45.1, Sodium 413.3, Carbohydrate 27.2, Fiber 4.7, Sugar 5.2, Protein 27.3
THREE-CHEESE CHICKEN PENNE FLORENTINE
Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-oz ramekins; bake for 15 minutes.
Provided by Chef mariajane
Categories Penne
Time 25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 435°F
- Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano ane black pepper; sauté 3 minutes or just until spinach wilts.
- Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk and soup in a large bowl.
- Spooon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425F for 25 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 568.8, Fat 43.6, SaturatedFat 21.7, Cholesterol 55.7, Sodium 428.9, Carbohydrate 27.4, Fiber 4.6, Sugar 3.2, Protein 17.5
CHICKEN PENNE FLORENTINE
Make and share this Chicken Penne Florentine recipe from Food.com.
Provided by KathyP53
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Heat olive oil in large nonstick skillet. Add mushrooms, onion, and green pepper, saute for 5 minutes or until tender. Add spinack, oregano, salt and pepper, saute 4 minutes or until spinach wilts.
- Place cottage cheese in food processor and process until smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a 2 quart buttered baking dish. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 25 minutes or until browned and bubbly.
Nutrition Facts : Calories 490.2, Fat 18.1, SaturatedFat 7.9, Cholesterol 65.2, Sodium 884.8, Carbohydrate 51.4, Fiber 7, Sugar 2.3, Protein 31.6
BAKED PENNE FLORENTINE
I concocted this recipe to jazz up my usual baked penne dish (which is just penne, cheese, & sauce). This takes it to a new level without adding much work....and it's delicious!
Provided by Chef Argyle
Categories Penne
Time 1h
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool.
- Cook pasta according to "al dente" directions on box.
- While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want).
- In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
- When pasta has finished cooking, drain and add to the cheese mixture.
- Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.
CHICKEN AND PENNE FLORENTINE
Chicken, spinach and penne pasta make a tough-to-beat trio in this cheesy and flavorful Florentine-style casserole.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
- Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
- Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
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