Pollo E Penne Di Genoa Genovese Chicken And Penne Pasta Recipes

Steps:

• Cook pasta according to package directions, or 11-12 minutes until al denté.
• While the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and sauté 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and sauté another 1-2 minutes; then add mushrooms and sauté another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
• Drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.

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 pasta, drain.
• Place back into pot with tomatoes, peas and pine nuts.
• Place cut up chicken in bowl.
• Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
• Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
• Combine whipping cream and remaining Cajun seasoning.
• Pour over chicken and continue cooking (low heat) until warmed through.
• Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

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!

Steps:

• Mix the first six ingredients in a large bowl. set mixture aside.
• Cook pasta in a large pot of boiling water until just tender but still firm to bite, stirring occasionally.
• Drain, add hot pasta to the tomato mixture and toss to coat.
• Season to taste with salt and pepper.