Penne Pasta Oven Roasted Chicken By Florida Native Recipes

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:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

Steps:

• Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.
• Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4" slices. Set aside.
• Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.
• Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.
• Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn. Add snow peas, leeks and saute' tender. Add the blackened chicken and saute' 2 more minutes. Add the sauce, pasta, 1 C cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.

Steps:

• Preheat oven to 325 degrees.
• Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
• Bake chicken 30-40 minutes or until thoroughly cooked through.
• Remove from oven, cool, and slice into bite-size chunks.
• While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
• Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
• Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
• Over medium-high heat, stir-fry the asparagus for about 3 minutes.
• Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
• Stir together well and bring to a boil.
• Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
• Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
• Remove pan from heat.
• Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
• Serve in individual pasta bowls with warm garlic bread.