Chicken Penne With Herb Cheee Recipes

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ITALIAN HERB CHICKEN PENNE



Italian Herb Chicken Penne image

Make and share this Italian Herb Chicken Penne recipe from Food.com.

Provided by E. Nigma

Categories     One Dish Meal

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 14

1 boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon shallot, minced
3 ounces wild mushrooms, chopped
0.5 (7 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
4 ounces penne, cooked
1/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated

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.

KRAFT THREE CHEESE CHICKEN PENNE



Kraft Three Cheese Chicken Penne image

Make and share this Kraft Three Cheese Chicken Penne recipe from Food.com.

Provided by Pixies Kitchen

Categories     One Dish Meal

Time 43m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups penne pasta, multigrain, uncooked
9 ounces fresh spinach leaves
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon dried basil leaves
1 (14 1/2 ounce) jar spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes, drained
2 ounces neufchatel cheese, cubed
1 cup mozzarella cheese, shredded, divided
2 tablespoons parmesan cheese, grated

Steps:

  • HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
  • COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 minute Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 minute or until chicken is done. Stir in Neufchatel cheese.
  • DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
  • BAKE 20 minute Sprinkle with remaining cheeses. Bake 3 minute.

APPLEBEE'S STYLE 3 CHEESE CHICKEN PENNE



Applebee's Style 3 Cheese Chicken Penne image

A just wonderful Penne dish with Italian cheese and grilled chicken. Very simple but surprisingly good. This based on a recipe is from Hub Pages Restaurant food at home it is extremely well done.

Provided by Hobittual

Categories     One Dish Meal

Time 45m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 9

2 chicken breasts
1/3 cup Italian salad dressing
3 cups penne pasta
15 ounces alfredo sauce
8 ounces Italian cheese, shredded (Mozzarella, Parmesan, Provolone)
4 tomatoes
1 teaspoon basil
2 -3 garlic cloves
6 tablespoons olive oil

Steps:

  • Chop Chicken and marinade in Italian dressing for 30 minute.
  • Chop tomatoes, add oil chopped Garlic and basil to make bruschetta. Set aside.
  • Cook Penne in boiling water.
  • Grill or broil Chicken.
  • Divide pasta between two microwavable bowls.
  • Pour Alfredo sauce.over the pasta in each bowl.
  • Layer on Bruschetta.
  • Add a layer of Chicken.
  • Add a layer of shredded cheese.
  • Microwave for 3 min, or longer if previously chilled till cheese is melted.
  • Serve with Garlic bread.
  • Can be prepared well ahead of time in individual bowls, then Microwaved thoroughly.
  • NB. I have edited this recipe from the original post. Thanks to JFitz who kindly pointed out I had omitted to include the Garlic in the Bruschetta. JFitz also added the that she cooked the meal in a casserole dish, in the oven. I have done this successfully also, but I have failed at it by using low quality shredded Italian 3 cheese mix. Always use fresh.

Nutrition Facts : Calories 1332.4, Fat 68.8, SaturatedFat 11.7, Cholesterol 92.8, Sodium 508, Carbohydrate 139.5, Fiber 20.4, Sugar 9.8, Protein 44.5

CHICKEN PENNE ITALIANO



Chicken Penne Italiano image

An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.

Provided by Jeanine Farrar Bubick

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 14

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup medium-dry white wine
½ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g

CHEESY CHICKEN PENNE



Cheesy Chicken Penne image

This warm, yummy, Italian-lover dish came about when my cousin asked my mom, "Can we have something with cheese and pasta in it?" Yeah mom!

Provided by Gods_sugarcookie

Categories     One Dish Meal

Time 40m

Yield 8 squares, 8 serving(s)

Number Of Ingredients 9

1 (1 lb) box penne
4 large boneless chicken breasts, thawed
1 tablespoon olive oil
2 teaspoons minced garlic
1 (26 ounce) jar marinara sauce
1/4 cup fresh basil, chopped
1/2 cup onion, chopped
1 1/2-2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Fill a large pot with water and cook penne according to directions on box.
  • Meanwhile, chop the thawed chicken into bite-size strips. Set aside.
  • When the penne is done, drain and set aside; heat the pot with the olive oil and let the oil get really hot.
  • Add just under 1 TBSP of fresh minced garlic and add basil and onion. Stir around a bit and add the chicken. Sprinkle with salt and then sprinkle a lot of garlic salt. Add a little ground black pepper.
  • Stir fry until chicken is no longer pink, around 5 minutes; do not overcook, as the chicken will get tough!
  • Spoon the chicken into the bottom of a casserole dish that has been sprayed with non-stick cooking spray; glass looks really pretty. Spread penne evenly over that.
  • Pour marinara sauce over all and sprinkle mozzarella cheese over that. Sprinkle the cheddar cheese over everything, it should just be a thin layer.
  • Bake at 300°F until cheese melts, about 9-15 minutes.

Nutrition Facts : Calories 542.9, Fat 21.4, SaturatedFat 8.4, Cholesterol 77.8, Sodium 755.8, Carbohydrate 58.4, Fiber 6.9, Sugar 9.8, Protein 29.7

THREE-CHEESE CHICKEN PENNE PASTA BAKE



Three-Cheese Chicken Penne Pasta Bake image

Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 43m

Yield 4

Number Of Ingredients 9

1 ½ cups multi-grain penne pasta, uncooked
1 (9 ounce) bag fresh spinach leaves
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 (14.5 ounce) can diced tomatoes, drained
1 (14 ounce) jar spaghetti sauce
2 ounces PHILADELPHIA Neufchatel cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 tablespoons KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 467.7 calories, Carbohydrate 39 g, Cholesterol 89.2 mg, Fat 14.8 g, Fiber 6.9 g, Protein 43.1 g, SaturatedFat 7.1 g, Sodium 1004 mg, Sugar 11.9 g

PENNE WITH CHICKEN AND FRESH HERB SAUCE



Penne With Chicken and Fresh Herb Sauce image

This recipe is adapted from cooking pleasures magazine. Please use fresh herbs in this, dried just won't give the intended result. Originally, this was entered as a private recipe until basil came into season and I was able to try it myself. I just made this for dinner tonight, and it was really good. Although the garlic sounds like a lot, I could barely taste it, so don't be afraid to of the amount called for. This sauce is fairly mild, so I'd advise tasting it as it's warming, and adding whatever you think will please your family's tastes. After sampling this recipe once, I plan to make it again with different herbs, as they are in season. One combination that comes to mind in basil, thyme and organo. Please note any combinations you try in your review, so that we all have a dish that's not just for the middle of the summer. Last note, this calls for making the sauce in a blender - I can't find mine so I used the food processor, which worked perfectly.

Provided by IngridH

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup tarragon leaf
1 cup basil leaves
3/4 cup fresh chives, coarsely chopped
4 garlic cloves, roughly chopped
3/4 cup low-fat ricotta cheese
3/4 cup low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash ground red pepper
6 ounces penne pasta
4 boneless skinless chicken breast halves
season salt and pepper
cooking spray
paprika (optional)
1 sprig fresh basil (optional)

Steps:

  • Bring a saucepan of water to a boil.
  • Add fresh herbs and garlic to water, and cook for a few seconds, until herbs turn brighter green. Remove and drain.
  • Place herbs and garlic in a blender or food processor with ricotta, broth, salt, and peppers.
  • Blend until smooth.
  • Heat grill.
  • Cook penne according to package directions.
  • Drain pasta, and place in serving platter.
  • While chicken and pasta cook, transfer sauce to a saucepan, heat over medium low heat until chicken and pasta are ready.
  • Season chicken with season salt and pepper. Coat with cooking spray if necessary.
  • Grill over medium fire, turning once, 8-10 minutes or until chicken is just cooked through.
  • Remove chicken to cutting board, and let rest until until sauce and pasta are done.
  • Slice chicken.
  • Arrange pasta and chicken on a serving platter.
  • Spoon warmed sauce over pasta and chicken.
  • If using, garnish with fresh basil sprigs, and sprinkle paprika over the finished dish.

Nutrition Facts : Calories 324.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 243, Carbohydrate 40.5, Fiber 6.4, Sugar 0.3, Protein 34

GARLIC CHICKEN PENNE



Garlic Chicken Penne image

All it takes is four ingredients and 20 minutes to have this hearty dish ready for the table. Chicken, snap peas and pasta star in this dish, and the garlicky sauce ties it all together nicely. -Anne Nock, Avon Lake, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

8 ounces uncooked penne pasta
1-1/2 cups frozen sugar snap peas
1 package (1.6 ounces) garlic-herb pasta sauce mix
1 package (6 ounces) sliced cooked chicken

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.

Nutrition Facts : Calories 429 calories, Fat 12g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 665mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

GARLIC AND HERB CHEESY CHICKEN



Garlic and Herb Cheesy Chicken image

To spatchcock a bird is to remove its spine and flatten the poultry before roasting it. The purpose of this technique is twofold: It lessens the roasting time and it provides for more even cooking of the white and dark meat.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

A handful each fresh chives, flat leaf parsley, dill or mint
1 cup (8 ounces) soft white cheese such as fromage blanc, farmer's cheese, fresh ricotta (drained) or cream cheese
2 large cloves garlic
Juice of 1/2 lemon plus 2 teaspoons zest
1 organic chicken (about 4 pounds, minimum 3 1/2 pounds)
EVOO, for drizzling, or non-aerosol olive oil spray
Kosher salt and coarse black pepper

Steps:

  • For garlic herb cheese: Preheat oven to 375 degrees F.
  • Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
  • For the spatchcock chicken: Work with raw poultry on a clean rubber board.
  • Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
  • Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
  • Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
  • Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

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Top Asked Questions

What do you put on a penne pasta sauce?
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.
What is the best way to cook chicken parmesan?
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.
What do you put on a Penne with bacon?
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! Here’s everything you need for a more delicious 2022.

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