Penne Pasta With Chicken Alfredo Food

PENNE PARMESAN ALFREDO

Steps:

• Bring a pot of water to boil for the pasta.
• For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
• Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.

CAPRESE CHICKEN PENNE ALFREDO

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)
• Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
• Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions.
• Meanwhile, make sauce.
• Melt butter, heavy cream and cream cheese.
• Add parmesan cheese and garlic powder.
• Simmer for 15 to 20 minutes over low heat.
• Heat 1 tbs olive oil and toast pine nuts until golden brown. Drain on paper towel and set aside.
• Add remaining oil to the pan and sauté onions for 2 minutes.
• Add red peppers and pepper flakes and sauté until onions are translucent.
• Add chicken pieces. Sauté until chicken is cooked through.
• Add mushrooms, olives, basil and parsley.
• Stir in sauce and pine nuts.
• Drain pasta, and stir into mixture.
• Let simmer for a few minutes.
• Serve and enjoy!

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

CHICKEN PENNE PASTA WITH PINK SAUCE

Steps:

• Cook the pasta according to package directions; drain well.
• Return the pasta to the pot and set aside.
• Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
• Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
• Remove the pan from the oven and let the chicken cool.
• When it is cool enough to handle, dice the chicken and set aside.
• Coat a 9 x 13 inch casserole dish with cooking spray.
• In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
• Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
• Add the prosciutto, green and yellow peppers, capers, and basil.
• Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
• Add the chicken mixture to the reserved penne and mix well.
• Spread half of the mixture in prepared pan.
• In a bowl, combine the marinara and Alfredo sauces.
• Top the penne with 1 cup of sauce.
• Put the remaining penne mixture over the sauce, then add the remaining sauce.
• Sprinkle the top with Parmesan cheese.
• Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
• Remove the pan from the oven and toss the pasta thoroughly.

EASY! PENNE WITH CHICKEN, SPINACH AND TOMATO ALFREDO (SOOOO GOOD!)

Steps:

• Thaw spinach completely in a colander lined with a few paper towels.
• This may take a few hours.
• Squeeze spinach completely dry.
• Set aside.
• Cut up chicken into bite size pieces.
• Brown in a skillet.
• Keep warm.
• Cook penne according to package.
• Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach.
• Bring to a simmer on low heat, stirring occasionally.
• Continue simmering for 10 minutes or so.
• When pasta is done, drain and place in a large serving bowl.
• Add chicken and stir.
• Add Alfredo mixture and stir again.
• Serve right away with garlic bread.

PENNE PASTA WITH CHICKEN, ASPARAGUS & LEMON ALFREDO SAUCE

Steps:

• Cook pasta in a large pot of lightly salted boiling water as package directs, add­ing asparagus 3 minutes before pasta is done.
• Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
• Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, zest, lemon juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done.
• Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives or green onions and pepper. Toss to mix and coat.