Mexican Chicken Penne Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.

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:

• 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.

Steps:

• Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
• Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
• Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
• Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
• Add the corn, season with salt & pepper and cook until the corn is heated through.
• Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
• Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

Steps:

• Cook pasta according to directions. Meanwhile, combine chicken, dip, milk and salt.
• Drain pasta; add to chicken mixture and toss to coat. Top with tomato, onions and cheese.

Steps:

• Heat oven to 350°.
• Brown ground beef in a skillet and drain.
• Cook noodles.
• Combine beef, pasta, salsa and beans in a large bowl.
• Spread half of mixture in a 9x12-inch baking dish and sprinkle with half of the cheese.
• Repeat layers, cover and bake for 35 to 40 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Heat through.

Steps:

• Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces.
• Begin cooking pasta until al dente.
• In a saucepan, heat oil and saute' onion and garlic.
• Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.
• Then add pesto, cream and seasonings, stir until fully incorporated.
• Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.
• Garnish with Parmesan and fresh basil leaves.

Steps:

• 1. Bring a large pot to salted water to a boil. Add the penne and cook until al dente. Drain the penne 2. Meanwhile, in a large, deep skillet, heat 3 tablespoons of olive oil. Season the chicken with salt and pepper, add it to skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute. 3. Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve