Penne With Chili Chicken And Prawns Food

SPICY CHICKEN & PRAWN PASTA

Steps:

• Boil the pasta in a pot until al dente.
• Whilst the pasta is boiling, heat up a little olive oil in a pan. Chop the onion and fry until slightly browned.
• Add the diced chicken and mix until browned then add the prawns. Crumble in the stock cube and mix well.
• Add the chopped pepper and garlic and stir in the chopped tomatoes. Simmer for a few minutes.
• Add a sprinkling of mixed herbs and 5 spice and a generous amount of cayenne pepper.
• Mix well and simmer for a few minutes. Add water if too thick.
• Once pasta is cooked, drain well and put a portion in each persons bowl. Spoon over the chicken and prawn sauce then serve!

PENNE WITH CHORIZO AND PRAWNS

Steps:

• Heat the olive oil in a pan. Gently cook the onions and the garlic until starting to brown. Add the chorizo to the pan for about 5 minutes. Add the oregano and prawns, cooking for another 5 minutes, or until prawns start turning golden-brown.
• Add the cream to the pan. Lower the heat and cook for another 5-8 minutes or until the cream sauce thickens. Flavour well with salt and pepper.
• Meanwhile, cook the pasta according to package instructions. Drain the pasta and stir it into the warm sauce.
• Serve immediately.

PENNE WITH CHICKEN, LEMON AND PARMESAN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

CHICKEN PENNE WITH BASIL, CHILLI & PARSLEY

Steps:

• Cook penne pasta following packed directions until tender. Drain.
• Heat olive oil in large, deep fry pan. Add chicken breast and fry until golden.
• Add mushrooms and Gourmet Garden Chilli to pan and cook until mushrooms are tender.
• Add penne pasta,baby spinach,asparagus and semi sun-dried tomatoes to pan and squeeze in Gourmet Garden Basil & Parsley. Toss to combine and serve with grated parmesan cheese if desired.

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP

Steps:

• Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.
• In saute pan over high heat, add olive oil and hot links. Sear links until browned.
• Add the shrimp and cook until pink. Lower heat to medium.
• Add cream, 3/4 of the Chipotle Sauce, salt and pepper.
• Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.

PENNE WITH CHICKEN AND ARTICHOKES

Steps:

• Cook the pasta in boiling salted water according to the package directions.
• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
• Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
• Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
• Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.

CHICKEN PENNE IN SMOKY CHILI CREAM SAUCE

Steps:

• Cook penne following package directions; drain.
• While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
• Remove to a plate and reserve.
• Reduce heat to medium.
• Add onion to the skillet and cook for 3 minutes, stirring occasionally.
• Add garlic and cook 30 seconds.
• Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
• Cook over medium-high heat until bubbly.
• Stir in the chicken.
• Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
• Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.

GREEK PENNE AND CHICKEN

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.

MEXICAN-STYLE CHICKEN WITH PENNE

Steps:

• Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
• Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
• Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
• Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
• Add the corn, season with salt & pepper and cook until the corn is heated through.
• Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
• Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.