Ricks Grilled Chicken Penne Pasta Food

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RICK'S GRILLED CHICKEN PENNE PASTA



Rick's Grilled Chicken Penne Pasta image

This is a pasta recipe I've been cooking forever. I've changed it slightly over the years, but it's basically the same sauce I've made since I was a teenager.

Provided by rickscott

Categories     One Dish Meal

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 13

1/2 medium yellow onion, finely chopped
4 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, diced
1 (14 1/2 ounce) can tomato sauce
1 (6 ounce) can tomato juice
2 tablespoons basil, chopped fresh
1 tablespoon olive oil
1 tablespoon parsley, chopped fresh
fresh ground black pepper, to-taste
1 teaspoon salt
2 chicken breasts, grilled and sliced
2 cups penne pasta
parmesan cheese, grated

Steps:

  • Sauté onions in olive oil until translucent.
  • Add garlic and cook for one more minute.
  • Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley.
  • Once sauce boils reduce to simmer and add grilled chicken.
  • Simmer until pasta is cooked.
  • Cook penne pasta in boiling, salted water.
  • Strain pasta and add to sauce.
  • Serve topped with Parmesan cheese.
  • Notes:.
  • Add red pepper flakes for arabiatta.
  • Add oregano for a spicier version.

Nutrition Facts : Calories 322.8, Fat 9.3, SaturatedFat 2.1, Cholesterol 37.1, Sodium 1036.6, Carbohydrate 44.4, Fiber 7.3, Sugar 7.4, Protein 17.6

GRADY'S GRILLED CHICKEN PASTA



Grady's Grilled Chicken Pasta image

Make and share this Grady's Grilled Chicken Pasta recipe from Food.com.

Provided by AmandaInOz

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 lb linguine, cooked
2 tablespoons butter
2 cups mushrooms, sliced
1/2 cup green onion, diced
1/2 cup tomatoes, deseeded and diced
1 tablespoon fresh garlic, chopped
16 ounces heavy cream
1/2 cup parmesan cheese, grated
fresh parsley, chopped to taste
2 teaspoons salt
2 teaspoons black pepper

Steps:

  • Place the chicken on a preheated char grill. Grill until the chicken is cooked through. Remove and place in the refrigerator.
  • In a pot of boiling water, cook the pasta to the specifications on the package. Drain well. Meanwhile, in a sauce pan, melt the butter. Sauté the mushroom, green onions, tomatoes, and chopped garlic until the vegetables become soft. Continue cooking until there is very little liquid in the pan.
  • Remove the chicken from the refrigerator and slice into 1/4-inch strips. Place in the sauce pan with the vegetable mixture. Add the heavy cream to the pan and simmer until the cream begins to thicken. Whisk in the Parmesan cheese, parsley, salt and pepper. Turn off the heat.
  • Add the pasta to the sauce mixture. Stir well.
  • Garnish with additional Parmesan.

Nutrition Facts : Calories 1085.6, Fat 56.8, SaturatedFat 34, Cholesterol 255.4, Sodium 1525.2, Carbohydrate 93.3, Fiber 4.9, Sugar 3.8, Protein 50.1

CHICKEN PENNE PASTA WITH PINK SAUCE



Chicken Penne Pasta With Pink Sauce image

Make and share this Chicken Penne Pasta With Pink Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces dry penne pasta
3 boneless skinless chicken breasts
2 tablespoons olive oil
salt
fresh ground black pepper
1 cup coarsely chopped prosciutto
1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
3 tablespoons drained capers
1 teaspoon dried basil, crushed
1 (15 ounce) jar marinara sauce (or homemade)
1 (10 ounce) jar alfredo sauce
1/3 cup grated parmesan cheese

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.

CHICKEN PENNE PASTA - J. GILBERT'S RESTAURANT



Chicken Penne Pasta - J. Gilbert's Restaurant image

I haven't made this yet. Comes from a book called "Restaurant Secrets". I have, however, eaten at this restaurant, and the food has always been delicious. Cleaning out my cookbook cabinet and getting ready to put a bunch in a garage sale. So, posting some recipes I'd still like to try.

Provided by charlie 5

Categories     Penne

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

2 red bell peppers
1 lb chicken breast
2 teaspoons blacked seasoning, plus
1 lb penne pasta
1 pinch salt
1/2 cup chicken stock
3 cups heavy cream
1/4 cup olive oil, plus
2 tablespoons garlic, chopped
1 cup snow peas, julienned
1 cup leek, sliced
1 1/4 cups smoked gouda cheese, shredded
1/4 cup fresh cilantro, chopped
fresh fresh cilantro stem, garnish

Steps:

  • Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.
  • Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4" slices. Set aside.
  • Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.
  • Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.
  • Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn. Add snow peas, leeks and saute' tender. Add the blackened chicken and saute' 2 more minutes. Add the sauce, pasta, 1 C cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.

Nutrition Facts : Calories 3039.3, Fat 205.6, SaturatedFat 105.4, Cholesterol 716.7, Sodium 1043.4, Carbohydrate 214.4, Fiber 29.8, Sugar 11.7, Protein 94.6

BLACKENED CHICKEN WITH PENNE PASTA



Blackened Chicken with Penne Pasta image

I had this dish at a local restaurant. The waitress quickly told me the ingredients and I experimented with the amounts. It tastes very close to the original dish (good thing, the restaurant is no longer open). I like spicy dishes and this is good. Enjoy!

Provided by Debbie

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces penne pasta
1 lb chicken, cut in bite size pieces
4 tablespoons cajun seasoning
2 -3 tablespoons margarine
24 ounces heavy whipping cream
2 fresh tomatoes, cut into small pieces
10 ounces frozen peas, thawed
2 ounces pine nuts

Steps:

  • Cook pasta, drain.
  • Place back into pot with tomatoes, peas and pine nuts.
  • Place cut up chicken in bowl.
  • Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
  • Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
  • Combine whipping cream and remaining Cajun seasoning.
  • Pour over chicken and continue cooking (low heat) until warmed through.
  • Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.

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