CHICKEN PENNE ITALIANO
An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
Provided by Jeanine Farrar Bubick
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g
PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY
Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
- Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
- Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams
CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
- In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
- Add the garlic and cook until softened.
- Add spinach and tomatoes and cook until the spinach is wilted.
- Add the cream, Parmesan, an red pepper flakes and bring to a boil.
- Add the penne and bacon, and stir until fully coated in sauce.
- Serve with parsley, Parmesan, and red pepper flakes, if desired.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams
QUICK PENNE PASTA WITH CHICKEN TOMATO SAUCE
A quick tasty supper, serve with crusty rolls and a green salad. For entry into Ready, Set, cook #3 contest.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package instructions, al dente, adding olive oil to cooking water.
- Drain and keep warm.
- Combine ground chicken, cumin, salt and pepper until well mixed.
- In a non stick frypan, scramble fry chicken mixture, until no longer pink and cooked through.
- Remove from pan to drain on paper towel.
- Drain any fat from pan and wipe out with a paper towel.
- Return chicken mixture to frypan, add red pepper strips, horseradish, tomato sauce and 1/2 cup Parmesan cheese.
- Bring to boil and simmer 10 minutes.
- Place penne pasta in warmed pasta bowl, pour tomato/chicken mixture over, gently mix together.
- Sprinkle remaining Parmesan cheese and toasted pine nuts over pasta mixture.
- Serve immediately.
ITALIAN CHICKEN AND PENNE
This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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CHICKEN PENNE PASTA (30 MINUTE MEAL) - CRAZY FOR CRUST
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- Boil water in pot or large skillet and cook pasta according to package directions. Drain and set aside.
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- Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Then add the mushrooms, season with salt and pepper, and let cook for 5-6 minutes. Pour into a bowl and set aside.
- Dice the chicken into small 1 inch pieces. Season with salt and pepper. Heat 1 tablespoon of olive oil in the same skillet you used to cook the mushrooms. Heat over medium-high heat, and add the chicken. Cook for 2 minutes, until lightly browned, and then flip and let cook for another 2 minutes. Then add the diced tomatoes, (and grape tomatoes if adding them) and cream. Stir, reduce the heat to low, and let slowly simmer while the pasta is cooking.
- Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until very al dente. You are going to finish cooking the pasta in the sauce so you want to undercook it. Then drain the pasta and set aside.
- Add the drained pasta to the sauce, along with the mushrooms and spinach (I tear the spinach up as I add it in). Let the pasta simmer in the sauce for 2 minutes over medium heat. Serve with a sprinkle of Parmesan.
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- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.
- Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.
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