Mediterranean Penne Chicken Recipes

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through. , Drain pasta; toss with chicken mixture. Garnish with oregano if desired.

Steps:

• In a large saute pan, heat an ample amount of vegetable oil over medium-high.
• Place the chicken medallions in the pan and saute on both sides until browned.
• Add the garlic, oregano and basil.
• When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
• Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
• Toss well while simmering for about 1 minute more.
• Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

Steps:

• In a large pot, cook penne according to package directions.
• (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
• In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
• Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
• Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
• Cook an additional 2 to 3 minutes, or until feta begins to melt.
• Top each serving with freshly grated Parmesan cheese.

Steps:

• *Herb Butter: Mix ingredients (butter, garlic, herbs, kosher salt, black pepper) well until smooth.
• 1.) Heat oil in pan. Add garlic, basil, sundried tomatoes and onions, then sauté.
• 2.) Add vegetable stock, Feta and herb butter. Season with salt and pepper.
• 3.) Reheat pasta in hot water, drain and add to pan with spinach. Stir to combine. Place in a bowl. Garnish with Feta and pinenuts.
• Note: You can dice chicken and cook in blended oil with desired seasonings (I use Weber's Kickin' Chicken) and add to pasta.

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.