Tomato Chicken Baked Penne Recipes

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Steps:

• Preheat oven to 400 degrees.
• Grease a baking dish.
• Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
• In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
• In large dutch oven or heavy pot, melt butter over med heat. Add flour and garlic, cook whisking 1 minute. While whisking, gradually add milk, bring to a simmer, whisking frequently. Add mushrooms and tomatoes, cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.
• Add chicken and pasta to pot, season with salt and pepper.
• Bake, uncovered,until top is golden and bubbly, about 25 minutes.
• Let stand 5 minutes before serving.

Steps:

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
• In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
• In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.