Chicken Penne With Herb Cheee Recipes

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.

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

Steps:

• Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
• Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
• Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
• Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
• Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
• Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

Steps:

• In a deep skillet or Dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
• Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and shred.
• Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
• Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with Parmesan cheese, green onions and black pepper.

Steps:

• Turn your oven to 375°F Saute your onions in a little olive oil until they are translucent. Do not burn them.
• Boil your noodles.
• combine your Alfredo sauce and chicken broth in a pan and mix together. Simmer while your noodles are cooking.
• Once the noodles are Al Dente, and your sauce has been simmering, drain your noodle poor them back into the pot you used then pour the chicken in and the Alfredo sauce mixture.
• Stir it all together. And make sure the noodles are well coated.
• Coat a glass baking pan with butter. Pour the mixture into the baking pan. Cover the top with the shredded cheese.
• Cover with foil. Bake for 15 minutes. Remove cover for another 10 minutes.
• Mangia!

Steps:

• 2T lemon juice, 1 T olive oil and italian seasonings together, pour over chicken and place in a plastic bag or a marinator container. (i use a vacuume sealed container to speed up process) let marinate for 30 minutes to a couple hours.
• start bruscetta mixture too. just mix altogether and cover in the fridge until dinner is ready to serve.
• heat grill and cook chicken on a medium heat until chicken is completely done. start to cook your pasta on stove according to package directions.
• meanwhile heat 2 tsp olive oil over med-high heat in a heavy skillet and cook mushrooms and onions until tender. turn off skillet
• empty jar of alfredo sauce into skillet and add drained cooked pasta.
• chicken is done. slice thick or thin and add to the skillet mix altogether.
• heat contents of skillet up until just about bubbly then add the cheeses and mix well until combined and melted.
• serve in pasta dishes and top with bruscetta mix
• along with some garlic bread or sticks this is a great meal!

Steps:

• Fill a large pot with water and cook penne according to directions on box.
• Meanwhile, chop the thawed chicken into bite-size strips. Set aside.
• When the penne is done, drain and set aside; heat the pot with the olive oil and let the oil get really hot.
• Add just under 1 TBSP of fresh minced garlic and add basil and onion. Stir around a bit and add the chicken. Sprinkle with salt and then sprinkle a lot of garlic salt. Add a little ground black pepper.
• Stir fry until chicken is no longer pink, around 5 minutes; do not overcook, as the chicken will get tough!
• Spoon the chicken into the bottom of a casserole dish that has been sprayed with non-stick cooking spray; glass looks really pretty. Spread penne evenly over that.
• Pour marinara sauce over all and sprinkle mozzarella cheese over that. Sprinkle the cheddar cheese over everything, it should just be a thin layer.
• Bake at 300°F until cheese melts, about 9-15 minutes.

Steps:

• Bring a saucepan of water to a boil.
• Add fresh herbs and garlic to water, and cook for a few seconds, until herbs turn brighter green. Remove and drain.
• Place herbs and garlic in a blender or food processor with ricotta, broth, salt, and peppers.
• Blend until smooth.
• Heat grill.
• Cook penne according to package directions.
• Drain pasta, and place in serving platter.
• While chicken and pasta cook, transfer sauce to a saucepan, heat over medium low heat until chicken and pasta are ready.
• Season chicken with season salt and pepper. Coat with cooking spray if necessary.
• Grill over medium fire, turning once, 8-10 minutes or until chicken is just cooked through.
• Remove chicken to cutting board, and let rest until until sauce and pasta are done.
• Slice chicken.
• Arrange pasta and chicken on a serving platter.
• Spoon warmed sauce over pasta and chicken.
• If using, garnish with fresh basil sprigs, and sprinkle paprika over the finished dish.

Steps:

• HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
• COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 minute Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 minute or until chicken is done. Stir in Neufchatel cheese.
• DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
• BAKE 20 minute Sprinkle with remaining cheeses. Bake 3 minute.