Chicken Herb Penne Recipes

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.

MIXED HERB PESTO PENNE

Steps:

• Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

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.

PENNE PASTA & OVEN ROASTED CHICKEN (BY FLORIDA NATIVE)

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.

GARLIC CHICKEN PENNE

Steps:

• In a large saucepan, cook pasta in boiling water for 6 minutes. Add peas; return to a boil. Cook for 4-5 minutes or until pasta is tender. Meanwhile, prepare sauce mix according to package directions. , Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat.

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

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!