Penne And Chicken Di Genoa Recipes

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:

• Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Steps:

• Cook penne rigate as package directs; drain.
• Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
• In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
• In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
• Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.

Steps:

• In saucepan over medium heat, place ½ cup olive oil.
• When hot, add mushrooms, shallots and red peppers.
• Cook for 3 to 4 minutes or until mushrooms start to soften.
• Turn to low heat.
• Crush plum tomatoes by hand and add.
• Stir thoroughly.
• Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
• Add Spanish olives.
• This sauce can be made ahead of time if desired.
• When ready to eat, cut chicken in thin strips, approximately l ounce.
• Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil.
• When chicken is golden brown, turn it over.
• Add prepared sauce to chicken and add ½ cup heavy cream.
• Stir thoroughly.
• Serve Chicken Genovese over pasta or white rice.
• Top with grated cheese and fresh parsley, if desired.

Steps:

• Sauté onions in olive oil until translucent.
• Add garlic and cook for one more minute.
• Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley.
• Once sauce boils reduce to simmer and add grilled chicken.
• Simmer until pasta is cooked.
• Cook penne pasta in boiling, salted water.
• Strain pasta and add to sauce.
• Serve topped with Parmesan cheese.
• Notes:.
• Add red pepper flakes for arabiatta.
• Add oregano for a spicier version.

Steps:

• Cook Penne noodles til tender. Do not overcook. Rinse.
• Melt butter in pan.
• Pour noodles back in pan with butter and toss with the olive oil.
• Add Pesto sauce. Toss.
• Add cooked chicken breast chunks. Toss well.
• Serve with finely grated mozzerella cheese.

Steps:

• Cook pasta according to directions, drain.
• Stir fry the chicken, pepper, onion and garlic in oil until no longer pink.
• Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through.
• Remove from heat and sprinkle with cheese; let stand until melted.

Steps:

• Cook pasta according to box directions. Drain and set aside.
• Peel garlic and sauté in 1/2 of olive oil for 2-5 minutes until tender on low heat. Puree garlic in food processor with 1/4 cup oil, basil and rosemary to make pesto.
• Add pesto, green onion, chicken and cheese to pasta; mix very well.
• Drizzle and toss with olive oil (up to 1/4 cup) until desired consistency.
• Serve immediately.