Chicken Penne Pasta With Tomatoes Wilted Spinach Recipes

SPINACH-FETA CHICKEN PENNE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

CHICKEN PENNE PASTA WITH TOMATOES & WILTED SPINACH

Steps:

• -Pound chicken breasts to desired thickness. sprinkle on salt and pepper to season along with italian seasonings of your choice. Saute with a little olive oil over med. high heat about 4 min. per side until chicken is cooked through.(i cook this in a non-stick pan) transfer to cutting board and set aside. -Cook and drain pasta according to box directions to al dente. set aside. -cut chicken into 1 1/2 inch strips(about a good bite size). -open can of tomatoes, pour into a 4-5qt. pan.(i use the same one from the chicken) saute with one teaspoon of garlic 2 min. add cooked chicken strips. refresh pasta(if necessary) under warm water. drain and add to pan. let simmer while preparing spinach. -in another med. size pan heat up one teaspoon of olive oil over med. heat. saute one teaspoon of minced garlic for one min. dont let it brown. add spinach and saute until just wilted-a few min. remove from heat and season with salt and pepper. set aside. -heat chicken/penne mixture to med. heat until heated trough. Divide mixture among four plates. scatter wilted spinach over chicken mixture. sprinkle on desired amount of feta cheese. serve.

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND

Steps:

• Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
• Flip over a few times to mix marinade with chicken -- set aside.
• Cook bacon -- set aside.
• Get water heating for pasta.
• In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
• Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
• Add chicken and cook till done.
• Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
• Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
• Place pasta in boiling water and cook acording to package .
• Add baby spinach to sauce and stir occasionally until wilted.
• Place pasta in large serving dish add sauce and toss.
• Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

PENNE PASTA WITH SPINACH AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
• Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

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, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

PENNE WITH SPINACH AND CHICKEN

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, garlic, lemon peel and rosemary. Sauté until onion softens, about 7 minutes. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until just cooked through, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 2 minutes. Add remaining spinach and toss until all spinach is wilted but still bright green, about 3 minutes longer. Mix in pasta, then 2/3 cup cheese. Moisten with reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve, passing remaining 1 cup cheese separately.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

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!

LIGHTER CHICKEN SPINACH & TOMATO PENNE PASTA

Steps:

• Prepare pasta according to package directions while preparing the sauce.
• Cut chicken up into cubes and set aside.
• Melt butter in a large skillet over medium heat.
• Add garlic and chicken to the skillet and saute until chicken is cooked through.
• Add tomatoes to skillet (do not drain) and simmer.
• Add flour one tablespoon at a time to milk and mix until smooth with a fork or small whisk.
• Pour milk/flour mixture into the skillet and allow to simmer until thickened. If sauce is too thick, add a little more milk at a time until you reach desired consistency.
• Add baby spinach to sauce and cook for an additional 3-5 minutes.
• Add parmesan cheese to sauce.
• Add cooked pasta to the sauce and mix.
• Serve hot and enjoy!

ONE-POT SPINACH AND TOMATO PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
• To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
• Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
• Store the leftovers in the fridge for the rest of the week.
• *Vegan/Vegetarian Substitution: Omit the shredded chicken.
• Enjoy!