PENNE PASTA WITH GRILLED CHICKEN AND ROASTED TOMATOES
I came up with this by adding a couple of different recipes and adding touches of my own ideas. The whole family loved it! Prep time and cooking time is an estimate. So are the servings. This was kind of a throw together meal that worked!
Provided by chefpam
Categories Penne
Time 25m
Yield 4-6 3/4 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken in favorite marinade and grill until done. You can leave out the chicken for a great vegetarian meal.
- Heat oven to 400 degrees. Mix tomatoes with oil, basil and salt and pepper to taste. Roast for 12 minutes in shallow baking pan.
- Meanwhile, cook pasta according to directions in water or broth add 1/4 cup white wine.
- Smash cooked tomatoes with back of wooden spoon.
- Chop chicken, if using.
- Drain pasta.
- Mix pasta, tomatoes, chicken and olives together. Add white wine and dressing.
- Serve warm.
GREEK PENNE AND CHICKEN
This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.
Provided by Jennifer
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
- Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
- Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
- Season with salt and ground black pepper. Serve warm.
Nutrition Facts : Calories 684.7 calories, Carbohydrate 96.2 g, Cholesterol 94 mg, Fat 13.2 g, Fiber 7.1 g, Protein 47 g, SaturatedFat 6.7 g, Sodium 826.5 mg, Sugar 5.6 g
PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS
Steps:
- Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
- Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.
GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL
Categories Pasta Tomato Vegetarian Quick & Easy Feta Summer Dill Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in large bowl. Set tomato mixture aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
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