CHICKEN PENNE RIGATE
Make and share this Chicken Penne Rigate recipe from Food.com.
Provided by Holley Mc
Categories Penne
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in 12-inch skillet.
- Add onion and pepper and cook until tender.
- Add chicken and cook throughly.
- Add sauce and spices.
- Cook pasta according to package directions.
- Once all is done, add pasta to large bowl or dish and cover with sauce. Top with fresh ground Parmesan cheese.
Nutrition Facts : Calories 359.4, Fat 7, SaturatedFat 1.2, Cholesterol 49.4, Sodium 59.5, Carbohydrate 44.8, Fiber 2.4, Sugar 2, Protein 27.4
CHICKEN PENNE ITALIANO
An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
Provided by Jeanine Farrar Bubick
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g
CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
- In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
- Add the garlic and cook until softened.
- Add spinach and tomatoes and cook until the spinach is wilted.
- Add the cream, Parmesan, an red pepper flakes and bring to a boil.
- Add the penne and bacon, and stir until fully coated in sauce.
- Serve with parsley, Parmesan, and red pepper flakes, if desired.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams
CHICKEN PENNE CASSEROLE
This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.
BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
- In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g
PENNE RIGATE WITH CHICKEN
Make and share this Penne Rigate With Chicken recipe from Food.com.
Provided by MA HIKER
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Saute pepper, onion, and garlic in olive oil until tender.
- Stir in pasta sauce, chicken and basil.
- Simmer 5 minutes.
- Serve sauce mixture over pasta.
Nutrition Facts : Calories 736.6, Fat 22.6, SaturatedFat 4.7, Cholesterol 69.6, Sodium 964.6, Carbohydrate 97.5, Fiber 9.4, Sugar 17.6, Protein 40.9
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- Boil water in pot or large skillet and cook pasta according to package directions. Drain and set aside.
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- To make the bruschetta topping, combine the tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Let sit while you make the chicken and pasta.
- Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken, in a single layer, and season with a little salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken from the pan and set aside on a clean plate.
- Melt the butter in the pan and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the chicken broth, whisking continuously so the flour doesn’t clump up.
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