Southern Penne Pasta With Chicken Food

TRICOLORE PENNE PASTA WITH CHICKEN

Steps:

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
• Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
• Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
• Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

CHICKEN PENNE ITALIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
• Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
• Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

SOUTHERN PENNE PASTA WITH CHICKEN

Steps:

• Cook Barilla Penne pasta according to package directions.
• Drain; set aside.
• Meanwhile, melt butter in a large skillet over medium-high heat.
• Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes.
• Add garlic, onions, Cajun seasoning and ground black and cayenne peppers.
• Add bell peppers and mushrooms; stir to combine.
• Cover and cook for 5 minutes.
• Uncover; stir in cream and let simmer another 2-3 minutes.
• Stir in Parmesan cheese.
• Remove sauce from heat, stir in cooked pasta and serve immediately.

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
• Drain pasta. Add to skillet; mix lightly.

PENNE PASTA WITH CACCIATORE CHICKEN

Steps:

• Spray Dutch oven with non-stick cooking spray.
• Heat over high heat until hot.
• Add chicken; cook and stir 1 to 2 minutes or until browned.
• Remove chicken from Dutch oven; place on plate.
• In same Dutch oven, combine broth, bell pepper, mushroom, tomatoes, and penne; mix well.
• Top with chicken; press into mixture slightly.
• Reduce heat to medium; cover tightly and cook 15 minutes or until chicken is no longer pink in the center.
• Remove Dutch oven from heat, let stand 5 minutes to finish cooking pasta.
• To serve, ladle mixture into serving bowls.
• Sprinkle with cheese.

PENNE PASTA WITH CHICKEN, MUSHROOMS AND PESTO SAUCE

Steps:

• Boil pasta in salted water according to directions on the package.
• In a large skillet heat olive oil on medium heat.
• Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
• Add mushrooms and cook for another 4-5 minutes, so they release water.
• Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
• Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
• Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
• Serve with shredded parmesan cheese on top.

CAJUN CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, toss chicken with 2 teaspoons Cajun seasoning. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil until no longer pink; drain. Remove and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 1 minute. Add garlic; saute 1 minute longer. Add tomatoes; saute 2 minutes longer. Stir in 3/4 cup milk., Bring to a boil. Combine flour with remaining Cajun seasoning and milk until smooth; gradually stir into skillet. Cook for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Drain pasta; toss with chicken mixture.

PENNE WITH CHICKEN, PORTABELLA & PEPPERS

Steps:

• Cut up chicken into bite sized pieces.
• Marinate in wine and 1 crushed clove of garlic for 1 hour.
• Cook pasta according to package instructions and set aside.
• Chop up all vegetables.
• In large skillet heat 1 Tbsp olive oil on med high.
• Add chicken and stir-fry until it just turns opaque.
• Remove chicken and set aside.
• Heat remaining olive oil and add onions and mushrooms.
• Stir-fry about 5 minutes.
• Add peppers and stir-fry about 5 minutes.
• Add tomato and stir fry about a minute.
• Put chicken back in for about 2 minutes.
• Add in marinara sauce and stir to coat everything.
• Add in cooked penne noodles and stir in for a minute.
• Serve and enjoy.

VOODOO CHICKEN PENNE

Steps:

• Cook pasta until all dente.
• Melt butter; add onion and garlic; cook 1 minute; add Cajun seasoning and cook 1 minute.
• Stir in tomatoes and simmer, uncovered, until reduced by half; add cream and simmer until reduced by half; add drained pasta; season with salt and pepper to taste.
• To prepare Cajun chicken topping for pasta: brush chicken breasts lightly with oil, then generously season with Cajun seasoning mix; grilled until cooked, then slice and arrange on top of pasta.