Chicken Penne Pasta With Tomatoes Wilted Spinach Recipes

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
• Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
• Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
• Mix pasta into spinach-chicken mixture; toss well.

Steps:

• -Pound chicken breasts to desired thickness. sprinkle on salt and pepper to season along with italian seasonings of your choice. Saute with a little olive oil over med. high heat about 4 min. per side until chicken is cooked through.(i cook this in a non-stick pan) transfer to cutting board and set aside. -Cook and drain pasta according to box directions to al dente. set aside. -cut chicken into 1 1/2 inch strips(about a good bite size). -open can of tomatoes, pour into a 4-5qt. pan.(i use the same one from the chicken) saute with one teaspoon of garlic 2 min. add cooked chicken strips. refresh pasta(if necessary) under warm water. drain and add to pan. let simmer while preparing spinach. -in another med. size pan heat up one teaspoon of olive oil over med. heat. saute one teaspoon of minced garlic for one min. dont let it brown. add spinach and saute until just wilted-a few min. remove from heat and season with salt and pepper. set aside. -heat chicken/penne mixture to med. heat until heated trough. Divide mixture among four plates. scatter wilted spinach over chicken mixture. sprinkle on desired amount of feta cheese. serve.

Steps:

• Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
• Stir in the tomatoes, Swanson® Chicken Broth, penne and water and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.