Chicken And Herb Butter Penne With Fresh Tomatoes Recipes

CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE

Steps:

• Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
• Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
• Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE

Steps:

• Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
• Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
• Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
• Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

CHICKEN PENNE ITALIANO

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.

ITALIAN HERB CHICKEN PENNE

Steps:

• Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
• Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
• Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
• Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
• Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
• Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

PENNE WITH TOMATO HERB CREAM SAUCE

Steps:

• Saute onion and garlic in oil.
• Add tomatoes, sugar, basil, oregano, salt.
• Bring to a boil, then simmer 20-25 minutes.
• Meanwhile, cook pasta.
• Stir cream into sauce and heat through.

BROILED HERB BUTTER CHICKEN

Steps:

• Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
• Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
• Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

TOMATO CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Stir in wine or broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened.

CHICKEN AND HERB BUTTER PENNE WITH FRESH TOMATOES

Steps:

• For Herb Butter:
• Let butter get close to room temperature and mix all Herb Butter ingredients in small bowl. Wrap and form into a cylinder in parchment paper. Refrigerate. Let the flavors marry for a day or two. Can be made same day but flavors are better the longer it sit in the fridge!
• Cut the chicken breasts into bite size pieces. Season with your favorite seasoning and saute until meat is white and done. I used blackening seasoning and salt and pepper. Drain on paper towel and set aside.
• Cook mini penne until al dente. Drain. Add to entire stick of herb butter and stir. Add olive oil and fresh chopped tomato. Add the parsley paste mixture. Add chicken. Stir and serve while hot. Top with Kraft Parmesan Cheese and fresh parsley for garnish. I like the large slivers of parmesan the best but grated will do. Please use fresh parmesan and not the processed type. Enjoy!