PARMESAN CHICKEN PENNE
No need to boil or drain the pasta in this dish. Just stir the uncooked pasta right into your saucy chicken mixture and simmer away. The pasta is extra delicious from absorbing all of the fabulous flavours.
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
- Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
- Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.
Nutrition Facts :
CHICKEN PARMESAN PENNE PASTA
A layer of mayo, Parmesan and buttery cracker crumbs give the chicken a nice crunch in this cheesy pasta dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken, onions, carrots and peppers; stir. Cover; simmer 7 min. or until chicken is done, stirring occasionally. Stir in tomatoes; simmer 2 min.
- Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 470, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 36 g
PENNE WITH MINI CHICKEN PARMESAN
Steps:
- Prepare chicken nuggets according to package directions. Meanwhile, heat oil in medium sauce pan set over medium heat. Cook onion and garlic for about 5 minutes or until soft and fragrant. Stir in pasta sauce and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Toss mozzarella with parmesan and parsley. Remove cooked nuggets from oven. Top each nugget with spoonful of sauce and sprinkle with a little mozzarella mixture. Return nuggets to oven and bake for 5 minutes or until cheese is melted and bubbly.
- Meanwhile, cook penne according to package directions. Drain well. Toss hot penne with remaining pasta sauce and any remaining mozzarella mixture. Serve with chicken nuggets.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
SLOW-COOKER CHICKEN PARMESAN WITH PENNE PASTA
Warmly welcome your family home with the Italian aroma of chicken parmesan slow cooking in the kitchen.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h25m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 2- to 3-quart slow cooker with cooking spray.
- In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.
- Cover; cook on Low heat setting 5 to 6 hours.
- Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta.
Nutrition Facts : Calories 720, Carbohydrate 79 g, Cholesterol 200 mg, Fat 1/2, Fiber 5 g, Protein 51 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 20 g, TransFat 0 g
OVEN PARMESAN CHICKEN WITH PENNE MARINARA
Quick Parmesan breaded chicken and a zesty marinara work together for this easy Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
- Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
- Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Cholesterol 115 mg, Fiber 4 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 0 g
PARMESAN PENNE
My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.-Vera Soghomonian, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
Nutrition Facts :
PENNE WITH CHICKEN, LEMON AND PARMESAN
Thsi is an awesome Food Network recipe that I had to share. It is a healthy and low fat/calorie meal that satisfies and it's even cheap to make!
Provided by isingofhislove
Categories Chicken
Time 22m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
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 AND PENNE PARMESAN
Can also use broccoli in place of asparagus for those that don't like it. My 3 year old grandson gobbles this up. I had tried something similar in a restaurant that was to die for, so found something similar and changed it to my tastes.
Provided by podapo
Categories Chicken Breast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In 5 quart saucepan over medium heat, melt butter; add chicken.
- Cook until no longer pink.
- Add broth; heat to boiling.
- Add uncooked pasta and pepper, stirring to coat pasta with liquid.
- Heat to boiling; reduce heat.
- Cover; simmer 7 minutes, stirring every 2 minutes.
- Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
- Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
- Heat until mixture just comes to a boil; sprinkle with remaining cheese.
ITALIAN CHICKEN AND PENNE
This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.
Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
PENNE ROSA WITH PARMESAN CRUSTED CHICKEN
Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.
Provided by MandaGreens
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper.
- Place 2 cups Parmesan cheese into a shallow bowl.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Dip chicken breasts into the beaten egg whites.
- Press chicken into Parmesan cheese in shallow bowl to coat both sides.
- Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
- Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
- Stir vegetables into the sauce.
- Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
- Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.
Nutrition Facts : Calories 1023.9 calories, Carbohydrate 73.5 g, Cholesterol 141 mg, Fat 59.6 g, Fiber 5.6 g, Protein 54.6 g, SaturatedFat 25 g, Sodium 2568.9 mg, Sugar 13.3 g
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